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Tuna balls recipe
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- Cuisine: Italian
- Prep Time: 2 hr(s)
- Cook Time: 20 min(s)
- Makes 18
Rich in texture, these tuna balls will impress your guests or your family for their simplicity and for their great taste.
Ingredients
4kg desiree potatoes, skin on1 tin tuna
200g breadcrumbs, plus extra for crumbing
1 egg
100g crushed garlic
20g parsley
300g grated parmesan
15g chilli flakes
Salt, to taste
Egg wash
Milk
3 eggs
Lemon
Preparation
Boil the potatoes for 2 hours, then peel and mash them.Drain the liquid from the tin of tuna.
Mix all the ingredients in a large bowl and place in the fridge for 30 minutes.
With your hands, form the fish mixture into 55g balls.
Dust the tuna balls with some plain flour, dip in the egg wash and roll in the breadcrumbs.
Deep-fry the tuna balls until they are a golden colour. Serve with lemon wedges.
If you enjoyed this Tuna balls recipe then browse more Italian recipes, appetiser recipes, seafood recipes, italian radio recipes, easy recipes and our most popular hainanese chicken rice recipe.
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When making gravlax, it’s important to first remove the small pin bones that aren’t attached to the main skeleton of the fish. Some fish mongers will have already done this for you, but to check, place the fillet skin-side down on a work surface and run your fingers along the centre of the flesh. You should be able to feel them. Using a pair of tweezers (straight-edged ones work best), pull the bone out following the natural curve of the fillet. If you find the flesh is tearing as you pull the bone out, chances are you’re pulling it in the wrong direction.
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Pide
A flat bread often topped with sesame and nigella seeds. In Turkey, pide is traditionally only available during Ramadan when it's eaten with most meals.
