Instructions: Remove skin and any dark flesh, or blood line from the Tuna. Cut fish into 1 inch chunks. In the work bowl of your food processor, puree the Tuna until it is a coarse paste. In a bowl mix together the bread crumbs, egg, cheese, pine nuts, and basil. Add the Tuna mixture. It should have a doughy, paste-like consistency. Season with salt and pepper.

Using two tablespoons form mixture into 12 football-shaped croquettes. In a skillet heat the oil until in it a deep-fry thermometer reads 375 degrees.

Meanwhile, dredge the croquettes in the flour, shaking off the excess.

Place the croquettes in the hot oil and fry for 6 minutes, carefully rotating them to insure even browning. Remove and drain on paper towels. In a sauce pan place the tomato sauce and then add the croquettes. Cook for 5 minutes. Serve croquettes in a bowl surrounded by the sauce and garnished with chopped parsley.

This recipe yields 4 servings.

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