Dish On Fish: Simple Tuna Croquettes

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish On Fish:

Bonjour, seafoodies!

Hailing from France, croquettes may sound fancy, but our Tuna Croquettes come together in just over 30 minutes! Full of healthy tuna and loaded with flavor, these patties are great for a snack, light meal or even a party.

We love tuna because it is convenient and full of essential nutrients, like protein, B vitamins, selenium and, of course, omega-3s. Omega-3 fatty acids like DHA and EPA lower chronic inflammation in the body, which helps to boost immunity and heart and brain health. In order to meet omega-3 needs, the Dietary Guidelines for Americans recommends eating seafood 2-3 times each week.

Keep some pantry-perfect tuna (either pouched or canned) on hand to whip these up anytime. We added a lemon-pepper dipping sauce for a fresh zing to accompany this tuna recipe. So, let’s make some delicious tuna croquettes. Ooh-la-la!

Tip: Our Tuna Croquettes can be made ahead and kept in the fridge for up to 3 hours before cooking.

Tuna Croquettes with Lemon-Caper Sauce

Prep time: 10 minutes
Refrigeration time: 15 minutes
Cook time: 10 minutes
Total time: 35 minutes

Servings: 4

Suggested cooking tools: parchment paper, foil, plate or baking pan, sauté pan, 1 medium mixing bowl, 2 small mixing bowls, whisk, cutting board, knife, spatula

Ingredients – Tuna Croquettes

  • ½ cup whole-wheat or all-purpose flour (use gluten-free flour to make GF croquettes)
  • 1 cup panko, divided in half (use gluten-free panko to make GF croquettes)
  • 1 tsp Old Bay seasoning or paprika
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 large eggs, beaten
  • 2-3 tsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 2 (5-oz) pouches or cans albacore tuna, drained well and flaked with a fork
  • 2 green onions or scallions, finely chopped
  • Optional: ¼ cup frozen sweet peas, thawed

Ingredients – Lemon-Caper Sauce

  • ½ cup plain nonfat Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • 3-4 tsp. capers, drained
  • 2 garlic cloves, minced
  • 1-2 Tbsp. olive oil


  1. In medium bowl, mix the first 8 ingredients listed (flour through mustard, including ½ cup of the panko). Add tuna, green onions and sweet peas (if using); mix well to combine. Divide mixture into 8 oval or round croquette patties and set on plate (or baking pan) lined with parchment paper. Cover plate with foil and refrigerate for at least 15 minutes. Note: can make patties ahead of time and refrigerate them for up to 3 hours.
  2. While croquette patties chill in the fridge, make lemon-caper sauce by mixing remaining ingredients yogurt through garlic – but not the olive oil – in a small bowl; whisk until combined. If sauce needs thinning, add more lemon juice.
  3. Remove croquette patties from fridge. Heat olive oil in sauté pan over medium heat. While oil is heating, put remaining ½ cup panko into a small mixing bowl and coat all sides of each croquette with the panko.
  4. Place croquette patties in sauté pan and cook 3-4 minutes per side, or until golden brown. (Can cook the patties in batches, if necessary.) Allow croquettes to cool for 2-3 minutes before serving. Top with the lemon-caper sauce.

Suggested accompaniments: mixed greens or baby arugula plus halved cherry tomatoes.

Shrimp & Broccoli Pasta

This one’s for our Little Seafoodies. Pasta is comfort food, and shells with creamy Alfredo sauce is kinda like mac and cheese. A study showed that tweaking a familiar food—in this case, adding shrimp—may get kids to try something new.

Shrimp & Broccoli Pasta

Total Time: 25 minutes
Serves 4

½ (16-oz.) box Hy-Vee dry small shell macaroni
1 (0.5-lb.) container Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces
1 Tbsp. Gustare Vita olive oil
2 cloves garlic, minced
12 oz. Hy-Vee EZ Peel frozen raw shrimp (51-60 ct.), thawed and shelled Hy-Vee salt and black pepper
1 (12.5-oz.) jar Gustare Vita Alfredo sauce
¼ cup Hy-Vee grated Parmesan cheese
1 cup Hy-Vee sweet grape tomatoes, halved
Lemon wedges, for serving

1. COOK pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain, reserving pasta water. Cover pasta and broccoli and keep warm.
2. HEAT oil in a 10-in. skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add shrimp; sprinkle with salt and pepper. Cook for 5 minutes or until shrimp are opaque.
3. STIR in Alfredo sauce and ¼ cup Parmesan cheese. Add pasta-broccoli mixture and cherry tomatoes. Cook until mixture is heated through and tomatoes have softened. Thin sauce with reserved pasta water, if desired. Serve with lemon wedges.

Per serving: 630 calories, 21 g fat, 3 g saturated fat, 0 g trans fat, 180 mg cholesterol, 580 mg sodium, 54 g carbohydrates, 4 g fiber, 10 g sugar (0 g added sugar), 29 g protein. Daily Values: Vitamin D 0%, Calcium 15%, Iron 30%, Potassium 8%


Trust But Verify: Hy-Vee Deepens Relationships with Suppliers on Sustainable Tuna Commitments

Providing customers with sustainable seafood has long been a priority of Hy-Vee, rooted in a commitment to protect ocean resources. Our Seafood Procurement Policy goes beyond the traditional idea of environmental sustainability, including commitments aimed at improving traceability and social responsibility in seafood supply chains. Most recently, we expanded our policy to include best practices for at-sea transshipment of tuna.

Since adding at-sea transshipment, Hy-Vee has been hard at work putting the policy into practice. First, we expanded our annual vendor survey, from where our seafoods are harvested, to include questions about the occurrence of at-sea transshipment in tuna supply chains. After understanding where transshipment is taking place, Hy-Vee takes a deeper dive into a tuna supply chain to confirm the accuracy of reported seafood data and to ensure compliance with our Seafood Procurement Policy.

To put this verification into practice, Hy-Vee partnered with Chicken of the Sea and sustainability advisor FishWise, to track a canned tuna product from harvest to Hy-Vee’s shelves. To better understand Chicken of the Sea’s efforts and ability to meet our at-sea transshipment policy, we looked at the supply chain documentation available for key topics:

  • Electronic monitoring and observer coverage
  • Legality of at-sea transshipment events via supporting documentation referencing authorization to transship in high seas waters
  • Worker protections, including vessel and crew safety, on vessels associated with transshipment events

Best practices for monitoring at-sea transshipment, and reducing its associated risks, include understanding where it happens, how it is reported, and who observes the event. Chicken of the Sea provided detailed harvest-level information demonstrating that they prioritize purchasing tuna from fishing vessels with legal government registrations and electronic reporting procedures. Catch documentation also shows observer coverage for all transshipment events and include information about when and where the activity was taking place, adding confidence around the legality of the transshipment event.

Thai Union, owner and operator of Chicken of the Sea, provides publicly available information regarding its vessel code of conduct in support of human rights and worker protections. Through this deep dive, Chicken of the Sea shared additional assurance that the company purchased tuna from fishing vessels that adhere to those standards – specifically regarding worker time spent at sea – through records of fishing trip dates.

Hy-Vee has strong relationships with its seafood suppliers grounded in collaboration and trust. Relationships that are made stronger by working together to ensure sustainable, transparent supply chains. Chicken of the Sea’s dedication to support traceable and legal seafood through its numerous tuna policies and commitments made them an ideal supplier to work with. Chicken of the Sea’s ability to meet the best practices laid out in Hy-Vee’s policy demonstrates the progress that’s been made on tuna sustainability and sets a precedent for other tuna suppliers to follow suit.

Go-Fish Tacos

The Go-Fish tacos are a fun food that your little Seafoodies can help prep for a family meal. A recent study of fifth grade students suggests that kids who help prep meals tend to eat—and actually enjoy—healthier foods.

Go-Fish Tacos

Total Time: 30 minutes
Serves 4 (2 tacos each)

Hy-Vee nonstick cooking spray
1 cup Hy-Vee panko crumbs
2 Tbsp. Hy-Vee 25%-reduced sodium taco seasoning mix
½ cup Hy-Vee all-purpose flour
2 Hy-Vee large eggs, beaten
1 lb. cod, flounder or tilapia fillets, cut into 1-in. strips
1 cup frozen mango or pineapple chunks, chopped
¾ cup Hy-Vee Short Cuts chopped tricolor bell peppers
¼ cup chopped red onion
2 Tbsp. finely chopped fresh cilantro
½ tsp. lime zest
1 Tbsp. lime juice Hy-Vee salt, to taste
2 cups Hy-Vee shredded iceberg lettuce
8 Hy-Vee fajita-size flour tortillas
Avocado slices, for serving

1. PREHEAT oven to 400°F. Spray a rimmed baking pan with nonstick spray; set aside.
2. COMBINE bread crumbs and taco seasoning mix in a shallow bowl. Place flour and eggs in separate shallow bowls.
Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture. Place on prepared pan. Bake for 12 to 15 minutes or until fish flakes with a fork (145°F), turning once.
3. MEANWHILE, for salsa, combine mango, peppers, red onion and lime zest and juice. Season to taste with salt.
4. DIVIDE lettuce among tortillas; add fish. Top with mango salsa and avocado slices.

Per serving: 450 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 105 mg cholesterol, 680 mg sodium, 60 g carbohydrates, 2 g fiber, 8 g sugar (0 g added sugar), 34 g protein. Daily Values: Vitamin D 20%, Calcium 10%, Iron 20%, Potassium 15%




Businesses for Bristol Bay

Hy-Vee understands that some of the biggest threats to the ocean and coastal communities can start on land.

In October 2017, Hy-Vee joined the Businesses for Bristol Bay coalition to advocate for the protection of Bristol Bay, the most pristine and productive wild salmon habitat in the world, from potentially devastating impacts from the proposed Pebble Mine project. If developed, toxic runoff from the Pebble Mine would contaminate nearby Bristol Bay, where Hy-Vee sources much of our wild salmon. An environmental disaster would jeopardize thousands of independent businesses, tens of thousands of jobs, and an economic engine that sustains Alaska’s economy. As part of this effort, Hy-Vee signed on to a letter to President Trump and U.S. EPA Administrator advocating for the protection of Bristol Bay.


Little Seafoodies

The benefits of seafood for kids are big! Fish and shellfish supply the nutrients, vitamins and omega-3s essential for strong bones, brain development, and healthy heart and immune system. So how do moms get their kids to eat more of this delicious, nutritious food?

Seafood Nutrition Partnership talked to hundreds of moms and asked top nutrition experts and chefs for their input — all parents with tested-true tips.

Dish On Fish: Celebrate Mardi Gras

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish On Fish:

From the colorful beads to the lively music and unique culture, there’s nothing quite like Mardi Gras and the spirit of New Orleans. And when seafood is added to the mix, we are all about that Cajun flavor!

One of the biggest celebrations of culture in NOLA is the cuisine. Thanks to global influences over the years, New Orleans-style food is known for its bold flavors and unique ingredients. This is particularly true when it comes to their Cajun seafood recipes. New Orleans’s location near the coast, has made it a perfect outlet to incorporate some of the most flavorful and nutritious seafood species into their recipes. From Shrimp Po Boys to iconic Low Country Boils, there’s a simple sophistication to each of their prized dishes. This style of food is so popular and has been known to attract visitors from all over the world that just wants a taste of the creole culture.

If you can’t make it to New Orleans this month, bring some Mardi Gras hoopla to your own house with these wonderful Cajun seafood recipes. We’ve got a roundup of New Orleans-inspired, Cajun-style recipes you are going to love.

Cajun Shrimp with Pesto Zoodles

Shrimp is a staple in New Orleans! Enjoy this Cajun flavored dish with a healthy helping of zucchini noodles for a weeknight treat. Get the recipe here.



Cajun Shrimp Pasta

Take this traditional Cajun seafood recipe up a notch by embracing the flavorful protein of shrimp with perfectly cooked pasta! This flavor combination will have you feeling completely satisfied! Get the recipe here.



Low Country Boil

Low Country Boils aren’t just for summer! A NOLA staple, this feed-a-crowd favorite is loaded with seafood; but comes together in a snap for a satisfying meal to be shared. Get the recipe here.



The Seafood Po’ Boy

Saving the best straight-from-the-bayou staple for last! One of Mardi Gras’ signature dishes is the iconic Po’ Boy. Loaded with ingredients like fried shrimp, signature sauce and toppings, you’ll wonder how you ever had a sandwich any other way! Get the recipe here.

The Perfect Shrimp. The Perfect Partner.

When the PDI Seafood Buying Team is sourcing seafood for Hy-Vee, quality comes first. The team demands perfection when looking for a supplier. And that’s what the team found in Paul Piazza and Son and Hy-Vee’s Responsible Choice wild shrimp program: the perfect shrimp with the perfect supplier.

Since Paul Piazza began selling fresh seafood from New Orleans’ famous French Market 120 years ago, the fourth-generation family-owned and operated business has been driven by passion and commitment to supplying the country with the freshest, best-tasting and highest quality Wild Caught Gulf Shrimp that the nutrient-rich in-shore waters of Louisiana and the Gulf of Mexico have to offer.

Paul Piazza and Son is headquartered in New Orleans, Louisiana. Premium Gulf of Mexico Domestic Shrimp is its only business. It is one of the largest processors in the domestic industry and has the capacity to offer over 25 million pounds of Gulf Domestic Shrimp from its state-of-the-art USDC plants in Louisiana and Texas.

Renewed Standard of Excellence

Like much of the New Orleans region, Paul Piazza and Son’s business was devastated by Hurricane Katrina. Owners and managers looked at the situation as an opportunity to not only rebuild, but also reinvent their company, increase their capabilities and achieve their goal of becoming the source for premium Wild Caught Gulf Shrimp.

Re-energized, they opened a state-of-the-art processing facility in Delcambre, Louisiana, and modernized their New Orleans plant using cutting edge technology. They also expanded their distribution and product mix.

This expansion and innovation has helped Paul Piazza and Son become the shrimp sourcing, processing and national distribution powerhouse that it is today.

Premium Process

Paul Piazza and Son’s vertically integrated shrimp processing business keeps it as close to its products as possible and allows it total quality control — from the moment the shrimp is harvested from the nutrient-rich waters of the Gulf until it’s delivered to your Hy-Vee store.

Paul Piazza and Son contracts the Gulf’s top shrimp boat captains to work exclusively with its company. The committed boats then unload their catch of wild-caught white and brown shrimp in the company’s state-of-the-art processing facilities. The product is next sorted and packed to Hy-Vee specifications and then delivered to the PDI warehouse where it is ready to ship to your Hy-Vee store.

Paul Piazza and Son and Hy-Vee/PDI have plans to grow our partnership and look forward to expanding the Responsible Choice wild shrimp program in Hy-Vee stores, making it readily available for Hy-Vee customers’ dinner tables.

February Is Heart Month: Take the Heart-Healthy Pledge and Eat Seafood 2x Per Week

February is all about things heart related including American Heart Month!

This is a perfect month to learn more about your heart, your risk for heart disease and how to prevent it. Increasing your physical activity, managing stress, sleeping better and quitting smoking are all ways that the American Heart Association suggests to help out your heart.

But don’t feel overwhelmed; even small changes can be good. A great place to start is by eating seafood two times a week. Eating two servings of fatty fish per week has been linked to a lower risk of heart attack and other cardiac issues. Seafood is loaded with essential omega-3s, protein, vitamins, and minerals. Taking the heart-healthy pledge and choosing to include more seafood in your diet is a perfect place to start caring for your heart.

Ideas for getting your seafood fix twice a week:

  1. Have seafood for lunch. Pack a lunch with canned tuna, salmon or sardines. These are quick and easy options that are great on a salad or sandwich for extra added protein and healthy fat.
  2. Change it up. Have fish you’ve never tried before. Some unique fish options include grilled Atlantic or Pacific mackerel, oven-baked Pollock and Ahi Tuna.
  3. Shellfish is Seafood Too! Clams, mussels, oysters and calamari all supply omega-3s and will help you reach your goal of seafood twice a week.
  4. Get creative with your seafood choices. If you have limited seafood options, change up the way you eat it! Try salmon patties instead of your typical piece of salmon, a shrimp stir-fry with colorful vegetables, grilled fish tacos with a tangy slaw or pan-seared cod in white wine sauce (recipe provided below).

Pan-Seared Cod in White Wine Sauce
Serves 4

All you need:

  • 2 tbsp olive oil
  • ½ tsp crushed red pepper flakes
  • 2 large cloves of garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup dry white wine
  • ½ cup fresh basil, finely chopped
  • 2 tbsp fresh lemon juice
  • ½ tsp fresh lemon zest
  • Salt and pepper to taste

For the cod:

  • 2 tbsp olive oil
  • 1 ½ pounds fresh cod, cut into 4 fillets (or 4, 6-ounce fillets)
  • Salt and pepper

All you do:

  1. Preheat oven to 375 degrees (F).
  2. For the white wine tomato basil sauce: Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
  3. For the cod: Heat oil in a large sauté pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it’s cooked through.
  4. Pour the white wine tomato basil sauce over the cod and serve at once.