From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Tuna Balls
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Instructions
1
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Peel and finely dice the garlic and shallots, drain the liquid from the tuna cans and put the tuna and diced garlic and shallots into a bowl.
2
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Add the egg, tomato paste, mustard, cheese, and ricotta, and knead all the ingredients together with freshly washed hands until a homogeneous mixture forms. Season with lemon juice and pepper. Then form 15 equally sized balls from the tuna mixture.
3
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Spread oil in a pan, place the meatballs side by side in the pan, and fry over medium heat for seven to ten minutes on each side until golden brown. After turning, flatten the meatballs slightly so they cook through evenly.
4
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Alternative Procedure: Place the balls on a baking sheet lined with baking paper and bake in a preheated oven for 20 minutes at 180°C fan oven (200°C top/bottom heat).
My Calorie Intake
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Tips & Tricks (5)
- Moisture Master 💧Drain canned tuna thoroughly and pat dry with paper towels to prevent excess moisture from making your tuna balls soggy and falling apart.
- Cheese Binding Trick 🧀Grate the Pecorino or Parmesan very finely and mix it with the ricotta first to create a smoother, more cohesive binding for your tuna balls.
- Flavor Layering 🌶️Sauté the shallots and garlic before mixing into the tuna mixture to release their aromatic oils and deepen the overall flavor profile.
- Uniform Size Technique 🥄Use a small ice cream scoop or tablespoon to ensure consistent sizing, which guarantees even cooking and professional-looking tuna balls.
- Chill for Structure 🧊Refrigerate the formed tuna balls for 30 minutes before cooking to help them hold their shape and prevent crumbling during preparation.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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