Piquillo Pepper And Tuna Belly Croquettes

• 5 5/8 tablespoons butter
• 5/8 cup flour
• milk 1 lt.
• nutmeg
• salt
• 3 3/4 cups peppers piquillo, may be substituted with charred red bell peppers
• 3 7/8 ounces tuna belly, shredded
• 1 egg
• breadcrumbs
• cooking oil

1. Melt the butter and add the flour, cook until golden brown. Then add the hot milk, stirring constantly. Once it is mixed, add nutmeg and salt.
2. In the blender, mix 3 or 4 piquillo peppers and a few tablespoons of the bechamel. Blend thoroughly.
3. Add this mixture to the rest of the bechamel and the shredded tuna belly.
4. Pour onto a tray and refrigerate for a few hours.
5. Make the croquettes and cover with egg and breadcrumbs.
6. Fry in plenty of hot oil.

butter, flour, milk, nutmeg, salt, peppers piquillo, tuna belly, egg, breadcrumbs, cooking oil

Taken from www.yummly.com/recipe/Piquillo-Pepper-and-Tuna-Belly-Croquettes-627160 (may not work)