TUNA FISH BALLS RECIPE
Make these crunchy tuna fish balls using canned tuna, which are great as a snack, or even as a meal. It's so easy to prepare, just mix, deep fry and enjoy!
Provided by Julie
Categories Snack
Time 25m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine tuna flakes, flour, cornstarch, baking powder, minced carrots, minced onion, chopped spring onions, chili powder, pepper, salt and sugar.
- Mix all the ingredients well until incorporated. If the mixture is a bit dry, add a little water at a time. Start with about 1 tablespoon and stir it in.
- Using a spoon, scoop around 2 teaspoons of the mixture and form into balls, making about an inch size. Make the balls as uniform as possible.
- In a deep pan, heat oil over medium heat. Fry the fish balls for about 3-5 minutes or until golden brown.
- Remove from the pan and transfer to a plate lined with paper towels.
- Serve while hot with your favorite fish ball sauce.
- Share and enjoy!
SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 50m
Yield 8 to 10 fish sticks
Number Of Ingredients 13
Steps:
- For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
- For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
- Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
- Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
- When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.
15-MINUTE CRISPY FRIED TUNA PATTIES
This crispy fried tuna patties recipe is a super quick, easy, and healthy dinner idea! Adding a touch of mayo keeps these tuna cakes tender on the inside, yet crunchy and delicious on the outside...
Provided by Tara Kuczykowski
Categories Main Dishes
Time 15m
Number Of Ingredients 10
Steps:
- Add the tuna to a large bowl. Stir in the onions and fresh parsley.
- In a smaller bowl, whisk together the egg, mayonnaise, Sriracha, lemon zest, and lemon juice.
- Add the liquid mixture to the tuna mixture and stir together. Add the bread crumbs, and use your hands to combine and mix evenly.
- Divide the mixture into 4 equal portions, about 1/2 cup each. Shape into 4 patties, each about 1 inch thick.
- Heat the avocado oil (or your desired cooking oil) over medium heat. Using a fish turner, gently lay the tuna patties in the pan, and cook until browned, about 3-4 minutes on each side. Season with additional salt and pepper, as desired. Serve warm.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 11.3 grams carbohydrates, Cholesterol 87.2 milligrams cholesterol, Fat 9.5 grams fat, Fiber 0.9 grams fiber, Protein 22.5 grams protein, SaturatedFat 1.9 grams saturated fat, ServingSize 1 tuna patty, Sodium 359.9 milligrams sodium, Sugar 1.9 grams sugar
SPICY FRIED FISH BALLS
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield About 40 fish balls
Number Of Ingredients 19
Steps:
- To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
SPAGHETTI & TUNA BALLS
Use storecupboard ingredients to make herby fish balls in a speedy tomato and garlic sauce for a healthy pasta supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.
- Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.
- Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.
- Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.
Nutrition Facts : Calories 619 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.5 milligram of sodium
CROQUETAS DE ATúN - TUNA FISH BALLS
This is a simple recipe based that most of children will like. These fish balls can be served as appetizer with a salsa sauce or as starter with the suggested vegetable mix (salad). I used potatoes that after boiling, peeling and mashing they hold together. If you don't have this kind of potatoes, please add 1 egg and some 2 or tablespoon of flour.
Provided by Artandkitchen
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First of all make all the ingredients ready.
- In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn't stick together add 1 egg and about 2 tablespoon of flour.
- Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish.
- Preheat a non sticky pan with about 2 tablespoon oil to medium temperature.
- Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size.
- For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn't). Serve with lemon and olive oil.
- If you prefer serve this with a fresh salsa.
- Enjoy!
- Note: this looks wonderful with some fresh green salad.
ITALIAN TUNA BALLS
A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.42 milligram of sodium
DANISH FISH BALLS
These are delicious and versatile. These are traditional in the Danish Mock Turtle soup. Serve them as an appetizer with a dip or make it as a fish loaf. Any way it is good In one of the pictures you will see that I made a sauce and fried them - these went over really well. They are wonderful in a curry sauce
Provided by Bergy
Categories Danish
Time 50m
Yield 1 recipe to go with the Mock Turtle, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix seasoning with the minced fish and the flour.
- Beat the mixture very well and integrate the butter.
- Add eggs one at a time.
- Gradually add the liquid.
- If the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
- Check your seasoning.
- Shape the farce into round balls using 2 spoons dipped in hot water.
- Bring about 2 pints of salted water to a boil.
- Cook one ball to check the consistency.
- Add more egg if the ball is too soft, or cream if it is too stiff.
- If the ball is right cook all the balls, they only take a minute to cook and float when done.
- Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.
FISH BALLS
Balls can be made in advance and can also be frozen. I made the sauce on the side, but is not in the photo. Bon appetit!
Provided by quid_pro_quo
Categories Lunch/Snacks
Time 50m
Yield 25 balls
Number Of Ingredients 11
Steps:
- Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour).
- Add the lemon juice, cream, salt and ground black pepper.
- Gently form 25 small balls.
- One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width).
- Cover fish balls completely with strips of dough.
- Slightly press strips to balls.
- Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven).
- For sauce :.
- Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey.
VEGETARIAN FISH BALLS
Make and share this Vegetarian Fish Balls recipe from Food.com.
Provided by Anglo Mama in Israel
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Form into balls and dip in 1 egg, beaten.
- Roll in 1 cup dry bread crumbs.
- Fry in 1/2 cup vegetable oil.
- Serve with tartar sauce.
Nutrition Facts : Calories 232, Fat 7.7, SaturatedFat 1.2, Cholesterol 53.9, Sodium 1160, Carbohydrate 36.3, Fiber 3.7, Sugar 3.1, Protein 6.4
TUNA FROM CAN TO FRYING PAN
This was something experimental that I came up with the other night because I was hungry and had a can of tuna leftover from lunch. This is something that you can also experiment with and tweak it to fit your personal tastes, it's great when you're in a time crunch.
Provided by katiewilliams
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. Remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste.
- Heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. Cook and stir until the tuna has heated through, about 5 minutes. Pour the tuna over the broccoli and serve.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 7.6 g, Cholesterol 42.1 mg, Fat 17.1 g, Fiber 2.3 g, Protein 21.9 g, SaturatedFat 8.3 g, Sodium 683.2 mg, Sugar 2.9 g
TUNA MEATBALLS
One day I didn´t have any kind of meat at home, but I saw two cans of tuna on the shelf and said to myself: if I cook other kind of meatballs why not make tuna meatballs. I cooked them, my kids and husband loved them since then, and I still cooking them. It is very easy, I hope you like it!
Provided by Sam 7
Categories High Protein
Time 40m
Yield 10 medium meatballs, 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205.9, Fat 5.2, SaturatedFat 2.3, Cholesterol 69.1, Sodium 1147.6, Carbohydrate 16.5, Fiber 1.2, Sugar 1.5, Protein 22
EASY TUNA BALL
This is a super easy recipe with only a few ingredients. Serve with crackers, chips or raw veggies. Chill time not included.
Provided by Nyteglori
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients and mix well.
- Shape into a ball.
- Chill 4 to 6 hours.
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5/5 (2)Category Fritter RecipesServings 40-45Calories 54 per serving
- Put the fish in a food processor and whizz until minced. Transfer to a large mixing bowl and add the onion, carrot, egg, matzo meal, sugar, salt and a few grindings of black pepper. Use your hands to mix everything together well.
- Heat the oil in a large, deep, heavy-based saucepan to 170°C when tested with a digital probe thermometer (or until a cube of bread turns golden brown in 30-40 seconds). Take a walnut-size piece of the mixture and form into a ball then, using a slotted spoon, drop it into the hot oil and cook for 7-8 minutes until deep golden brown.
- Leave the ball to cool, then taste for seasoning. Add more salt or pepper to the mixture in the bowl if you like, then take pieces and form into 40-45 rounds the size of ping pong balls, putting them on a tray ready to fry.
- Fry the fish balls in batches, as above, ensuring each batch is cooked through and checking the oil temperature stays constant.
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