When I was in college,my mother took in an older Paraguayan woman named Lorenza, who had spent her life as an au pair and cook for a Peruvian diplomat until his kids were grown etc., and she had to finally go off and fend for herself. My family loved her tuna croquetas. The cornstarch( instead of flour) seems to make the beschamel binder especially silky and I think they do a good job of replicating Lorenza's. We have them as a dinner entree (and for snacks and.....). <br /> <br />Because they are really basically 2 flavors- tuna and lemon- they pair well with just about any flavor profile of any starch. I've mostly served them with quinoa or white bean side dishes. My only problem is that they are addictive. The hot crunchy exterior gives way to a warm creamy mouthful of tuna and lemon. I love the mouthfeel of this creamy tuna (compared to the dry textured chunks of canned tuna.) This simple recipe can easily be doubled or quadrupled. The croquetas freeze and reheat well in the toaster oven. But for some odd reason, that second batch never makes it into the freezer around here!

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