Good morning fuzzy bears ! Rise and shine !
Woke up dizzily and with a slight hangover from last night’s indulgence of Bollinger champagne.. It is Sunday, morning, what is new? Another pasty day of staying in, watching the grey clouds roll by and dreaming up nostalgic foods to spice things up. An old craving for fried tuna balls came to mind… tuna balls?!! What is that? Well, basically it is tuna rolled into the size of a meatball equivalent. Google tuna balls and almost nothing comes up. There are however tuna meatballs Sicilian style.. I think the Italians do them with pasta.. like meatballs in spaghetti bolognese. However, my version of tuna balls are more like a snack or if you like, to be eaten with rice. The children will love them I’m sure. Here’s what you need:-
Two cans of tuna (in oil or springwater), drain them then flake them.
Half an onion chopped into small pieces, mix into the tuna.
Add spices: (about a teaspoon each) dash of curry powder, paprika, coriander powder, salt and pepper, a little sprinkle of chilli powder if you like, turmeric powder and a smaller dash of garam masala; cumin (optional). Mix it all up.
Crack an egg, beat it and stir it in. Use two eggs if you are making big tuna balls to hold them together. I used one egg but I suspect that two would be better.
Roll the tuna mix into bite sized balls to your liking then roll them in breadcrumbs (1 cup) and set it aside for frying.
Adorable tuna balls
Deep frying is probably best but I had some leftover oil from frying yesterday’s samosas, so I used that and added more oil. The trick is not to over fry them because they will disintegrate. Fry until just nicely brown on all sides. Might be tricky. Don’t use too much heat. If you can immerse them in the oil, all the better. I used a shallow frying pan but next time will try a wok instead. Commonsense dictates to use paper towels to dry off the oil after taking them out of the frying pan.
And voila ! Here’s tuna balls for Sunday morning breakfast 🙂
Tasty tuna balls !
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