Tuna Ball Recipes

EASY TUNA BALL

Steps:

• Combine ingredients and mix well.
• Shape into a ball.
• Chill 4 to 6 hours.

DEREK'S TUNA BALL

Steps:

• Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours.

TUNA BALL

Steps:

• In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

TUNA BALLS

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients and roll into quarter-sized balls. Place on cookie sheet sprayed with non-stick cooking spray. Bake for 30 minutes.
• Cool. Should be soft after cooling

TUNA BALLS

Steps:

• Drain tuna.
• Blend all ingredients together.
• Roll into walnut size balls.
• Roll tuna balls in 1/2 cup crushed Ritz cracker crumbs.
• Chill in ref.
• Serve with toothpicks.

TUNA MEATBALLS

Steps:

• First you need to make your meatballs.
• Chop the tuna up into 1-inch/2.5 cm dice. Pour some olive oil into a large frying pan and place on the heat. Add the tuna to the pan with the pinenuts and cinnamon. Season lightly with salt and pepper and fry until the tuna is brown on all sides and the pinenuts are toasted.
• Remove from the heat and put the mixture into a bowl. Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, parmesan, eggs and lemon juice to the bowl.
• Using your hands mix the flavors into the tuna, then divide the mixture and squeeze it into meatballs slightly smaller than a golf ball. (If you dip one of your hands in water while shaping, you'll get a smooth surface on the meatball.) If the mixture's very sticky, add a few more breadcrumbs. Keep the meatballs around the same size and place them on a tray lined with baking parchment, put them in the fridge for an hour to let them rest.
• Whilst the meatballs are in the fridge you need to make your sauce. Place a large pan on the heat, add a generous amount of olive oil, the onion and garlic, and fry slowly for about 10, until soft.
• Add the oregano, the tomatoes, salt, and pepper and bring to a boil. Simmer for 15 minutes and then blend until smooth. Add some red wine, chilli sauce, if using, and season.
• Heat your oven to 250 degrees celcius. Take your meatballs out of the fridge and put them straight into the oven between 10 to 15 minutes or until they are goldenand cooked through.
• When they're done, add them to the tomato sauce, sprinkle with chopped parsley and serve with spaghetti, linguine or tagliatelle.

TUNA MEATBALLS

Steps:

• Open the cans of tuna and drain them completely.
• Put the tuna in a medium bowl and mix.
• Add 1/2 cup of breadcrumbs and mix.
• Add butter and salt, mix.
• Add egg, mix.
• Add the other 1/2 cup of breadcrumbs and mix well.
• Add milk little by little until moistened, not too sticky.
• Make the meatballs with your hands and fry in hot oil in medium heat until golden, not too brown.

CHEESE BALL WITH TUNA

Steps:

• Using a fork flake tuna into small little bits into a bowl.
• Add the cream cheese to the bowl and mash with the fork until everything is well combined.
• Add the dijon a small sprinkle of salt and pepper to taste and continue mashing.
• Add the hot sauce to taste! I add up to a full tablespoon, sometimes more, but this is entirely up to your preference. Add a small amount at a time and taste as you mash until you achieve a flavour you like!.
• Scoop the mixture onto the center of a piece of plastic wrap. Wrap tightly and shape into a ball as you roll. Toss it into th fridge until chilled, or into the freezer for 30 mins or so it you are really strapped for time.
• Serve on a platter with crackers!
• **OPTIONS**.
• You can use a different canned fish too! Try Crab or Salmon!
• Try rolling the ball in finely chopped nuts or grated cheese!
• You can omit the hot sauce and dijon and try other seasonings of your choice! (fresh herbs? garlic? hot peppers?).

TASTY TUNA BURGERS

Steps:

• Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
• Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
• Serve on buns with tomato slices and lettuce leaves, if desired.

BAKED TUNA BALLS

Steps:

• Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning.
• Mix well.
• Shape into 40 balls; roll in corn flakes.
• Dip in melted butter.
• Bake at 450 degrees for 10 minutes.
• Serve on cocktail picks.

ITALIAN TUNA BALLS

Steps:

• Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
• Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.