Tuna Ball Recipes

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.

Steps:

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

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.

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

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.

Steps:

• To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
• Form into 12 balls the size of ping-pong balls, then chill until you're ready to cook.
• Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they're golden brown. Drain them on kitchen paper and keep warm.
• Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.

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.

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.

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.

Steps:

• Drain tuna. Soften cream cheese. Combine tuna, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke.
• Mix well;chill for several hours.
• Shape tuna mixture into ball;roll in nuts and parsley.
• Serve with assorted crackers.

Steps:

• Set oven to 375 degrees.
• Prepare a greased 13 x 9-inch baking pan, or any size to fit the tuna balls.
• In a bowl, combine the tuna, egg, breadcrumbs, mayo, onion, parsley, almonds, mustard, poultry seasoning, salt, pepper and fresh garlic, or garlic powder (if using), do NOT add the crushed Corn Flakes cereal; combine well.
• Shape into 40 balls (for cocktail size) or larger balls, any size you desire.
• Roll completely and evenly in the crushed Corn Flakes cereal to coat well.
• Dip the coated balls completely in melted butter.
• Place on a baking sheet/pan.
• Bake for 10 minutes (for the cocktail size), and 20-25 minutes (depending on how large you make the balls) for the larger size, DON'T OVERBAKE, these do not take long to to get done.