I like to think of these tuna balls as little drops of heaven. One bite into them and it melts into your mouth. I was lucky to get this recipe from a friend and now I’m here to share it with you. To be honest, I’ve tried this recipe both ways: frying and baking. I would definetly have to say that the fried tuna ball tasted a 100 percent better. In essence this is just simple canned tuna (with seasoning and other ingredients added) formed into a ball, fried until nice and golden brown and crispy.
These tuna balls are additively good with their crispy outsides and their soft, warm and tasty insides. This is now one of my new favorite recipes and I am already looking forward to making them again sometime soon! Enjoy!
Fried Tuna Balls
2 cans of tuna (in water)
1/2 an all purpose potato
red crushed peppers
salt & pepper for taste
1 tablespoon of lemon juice
1/2 a cup of spinach leaves
1/2 a red pepper
1/2 tablespoon of ginger
Kraft chipotle mayo
- Heat some EVOO in a pan over medium heat.
- Drain the tuna. Mix the tuna, minced onion and minced potato, minced ginger, minced parsley, S&P, red crushed peppers and Italian seasoning. Be sure to squeeze some fresh lemon juice in.
- Add the tuna mixture into the pan and let it cook for about five to 10 minutes. Make sure to stir occasionally.
- Set the mixture aside to cool down.
- As the tuna is cooling down, set up two bowls. One for the egg and one for the breadcrumbs.
- For the mixture into 1 to 1.5 inch balls and roll them into egg and then the bread crumbs. Make sure to coat the whole ball.
- Form all the balls and set aside on a plate. Take a deep saucepan or wok and heat up some Canola Oil.
- Fry the balls in oil until golden brown on all sides and and set aside on papertowels to drain.
- Chop up some spinach leaves by rolling up the leaves parallel to the center and cut the leaves into strips. Dice up red pepper. Assemble these on a plate and place the balls on top.
- For the final touch, be sure to add your special mayo sauce for that extra kick! Enjoy!