Tuna & Tofu Croquette

Hello everyone, thank you for visiting my website today! It has been long since I wrote the last article about bento. I was quite happy because last time so many people reacted to the article. I am honored if you felt like starting bento life!

Although I also think it must be difficult for you these days to wake up in the cold early morning, even if you are making bento for someone you love the most in the world. To save time, I often make big dinner and use some foods left for bento next morning. But do remember this; BENTO SHOULD BE STILL TASTY WHEN THEY ARE COLD. You will be very disappointed or even feel like crying when you find your pork in the bento has a lot of white cold fat which looked so good when it was hot. This website also gives you great recipes which is both good for your daily meal and bento! And today I introduce you a new recipe of tuna which is a very popular fish in the UK!


Tuna and tofu croquettes in my husband’s bento

In Japan tuna is a very popular fish for sushi and we often eat raw tuna. When I got tuna for the first time in the UK, I had no idea how to cook it because I expected all the tuna to be sushi quality! Oh my god, I missed raw tuna so much! Then this idea came up to my head. With my recipe, you can enjoy tuna with very Japanese taste! Because tofu covers tuna, your tuna can be perfectly cooked and you definitely can feel fresh tuna flavor. And this croquette will still taste good when it’s cold in your bento. Please try it! Xx


Tuna and tofu croquette


  • Tuna 100g
  • Tofu 100g
  • Onion 1/4
  • Sesame seeds 3 teaspoons
  • Tenderstem Broccoli 3-5 stems
  • Ginger 1/2 teaspoon
  • Wasabi paste 1/2 teaspoon
  • Soy sauce 1 tablespoon

[How to cook]

  1. Finely chop tuna.
  2. Roughly chop onion, and boiled tenderstem broccoli.
  3. Mix grated ginger, wasabi paste and soy sauce in a bowl.
  4. Fry onion with a little butter on a pan.
  5. Mix tuna, tofu, onion, sesame seeds, tenderstem broccoli and seasoning from 2 with your hand.
  6. Make a patty shape for croquette and put in to flour, egg and panko.
  7. Put 5 into heated oil. Make sure the temperature of oil was not too high. Fish makes oil dark so you easily can burn the surface although croquette is not cooked enough.
  8. Serve 6 with your favourite sauce.

 Japanese garlic sauce


  • White radish (onion is also okay) 1/2 cup when it’s grated
  • Garlic 1 piece
  • Soy sauce 3 tablespoon
  • Sake 3 tablespoon
  • Mirin 2 tablespoon
  • Sugar 1 teaspoon
  • Sesame oil 3 drops

[How to cook]

  1. Grate white radish. Keep its moisture too.
  2. Fry sliced garlic with a teaspoon of oil.
  3. When the garlic starts smelling good, add soy sauce, sake, mirin, sugar and let it boil for 1 minute.
  4. Add white radish, its juice and sesame oil. Let it boil for 1 minute.
  5. Serve the sauce on the croquette or separately.

I do not like using expensive fancy Asian vegetables in my foods, in fact, because they can be hard to find here. But I think having some Asian seasoning is a good idea. You can easily get them in Asian shops. So my recipes are always simple and take less time. I hope my recipes will help you to have a healthier & more international diet! xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s