Tuna Balls Salad Bowls Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 serving
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Calories
545 kcal
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Course
Salad
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Cuisine
North American
Tuna Balls Salad Bowls Recipe
Description
The Tuna Balls Salad Bowls Recipe features seasoned tuna shaped into small balls, rolled in panko breadcrumbs, and refrigerated before frying to hold their shape. The mix includes herbs like thyme and oregano, along with paprika and garlic for gentle spice. Pan-frying at medium-high heat creates a crisp outer layer while keeping the inside tender and moist.
The salad bowls combine fresh lettuce and tomatoes dressed with half the remoulade sauce, which is a mix of mayonnaise, mustard, ketchup, vinegar, horseradish, and spices, adding a creamy, zesty complement. Remaining sauce is served on the side for dipping the tuna balls, enhancing the dish's balance.
These tuna balls can be enjoyed warm or cold, making them versatile for various serving occasions. Careful handling during frying ensures they remain intact and crispy. The recipe supports using gluten-free panko if needed, accommodating dietary preferences.
Ingredients
Tuna Balls
- 2 cans tuna
- 3 tablespoons green onion finely minced
- ¼ cup mayonnaise real
- 1 large egg
- ¼ teaspoon paprika
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon cayenne powder
- ¼ teaspoon black pepper
- 1 clove garlic minced
- salt to taste, sea salt
- ½ cup panko gluten-free if needed
- neutral cooking oil for cooking, generic cooking oil
Easy Remoulade
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon ketchup
- 1 teaspoon white vinegar
- 1 teaspoon hot sauce
- 1 teaspoon prepared horseradish
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Salad
- lettuce and any other veggies you love
- tomato and any other veggies you love
Instructions
- Add all of the tuna ball ingredients to a medium sized bowl EXCEPT add only ¼ cup of the panko. Mix together well. Add the remaining ¼ cup of panko to a small bowl.
- Roll the tuna into 10-12 balls then roll each ball in panko and place them on a plate. Refrigerate for 30 minutes.
- While the tuna is setting in the fridge, make the remoulade by mixing the ingredients together in a small bowl.
- Heat a small splash of oil in a non-stick frying pan over medium-high heat. Add the tuna balls, working in batches if needed so they aren't crowded. Pan-fry, turning frequently, until they are crispy all around.
- Toss the lettuce with half of the remoulade and top with tomatoes and tuna balls. Serve the remaining remoulade on the side for dipping.
Notes
- Handle tuna balls gently when frying to keep them from breaking apart due to their delicate texture.
- The tuna balls can be served warm or cold, depending on preference.
- Use gluten-free panko if required to accommodate dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 545kcal | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 41g | 82% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1003mg | 42% |
| Potassium | 807mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1727IU | 35% |
| Vitamin C | 10mg | 11% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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