These white tuna balls are a versatile, protein-packed dish that’s quick to make and bursting with flavor. Whether you’re serving them as an appetizer, adding them to pasta, or pairing them with a salad, these tuna balls are sure to impress.
Why You’ll Love This Recipe
- Easy to prepare with pantry staples.
- Perfect for meal prep and versatile for various dishes.
- High in protein and full of savory flavors.
- A lighter alternative to traditional meatballs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned white tuna in water
- Breadcrumbs
- Eggs
- Garlic cloves
- Parmesan cheese
- Fresh parsley
- Lemon zest
- Salt
- Pepper
- Olive oil
Directions
- Drain the canned tuna and flake it into a large mixing bowl.
- Add breadcrumbs, beaten eggs, minced garlic, grated Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Mix until well combined.
- Shape the mixture into small balls, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat.
- Cook the tuna balls in batches, turning occasionally, until golden brown on all sides and cooked through (about 6-8 minutes).
- Remove the tuna balls from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce, over pasta, or in a salad.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Cheesy Twist: Add a cube of mozzarella in the center of each ball for a melty surprise.
- Spicy: Mix in chili flakes or cayenne pepper for a kick of heat.
- Herb-Infused: Swap parsley for dill or cilantro for a unique flavor profile.
- Baked Version: Bake the tuna balls in a preheated oven at 375°F (190°C) for 12-15 minutes for a healthier option.
Storage/Reheating
- Storage: Store the cooked tuna balls in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked or cooked tuna balls in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
FAQs
1. Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna works just as well.
2. What’s the best dipping sauce for these tuna balls?
Tartar sauce, garlic aioli, or a squeeze of lemon with olive oil are great options.
3. How can I keep the tuna balls from falling apart?
Ensure the mixture is moist but firm, and refrigerate for 10-15 minutes before cooking to help them hold their shape.
4. Can I use panko instead of regular breadcrumbs?
Yes, panko breadcrumbs will add a lighter, crispier texture.
5. Can I bake the tuna balls instead of frying?
Absolutely! Bake at 375°F (190°C) for 12-15 minutes or until golden brown.
6. Can I add vegetables to the mixture?
Grated zucchini or carrots work well and add extra moisture.
7. Are these tuna balls keto-friendly?
To make them keto-friendly, substitute breadcrumbs with almond flour or crushed pork rinds.
8. Can I serve these cold?
Yes, they’re delicious cold and make a great addition to lunchboxes or salads.
9. How can I make these dairy-free?
Omit the Parmesan cheese or use a dairy-free alternative.
10. What can I serve alongside tuna balls?
Serve with a side of roasted vegetables, a crisp green salad, or over pasta with marinara sauce.
Conclusion
White tuna balls are a simple yet versatile recipe that you’ll find yourself making again and again. They’re perfect for quick meals, snacks, or entertaining guests. With endless variations and serving options, this dish can be tailored to suit any palate. Try them today and discover your new favorite recipe!
Print
White Tuna Balls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–16 tuna balls 1x
- Category: Appetizers, Snacks, Main Dish
- Method: Pan-Frying
- Cuisine: American
Description
These white tuna balls are a delicious and versatile dish, perfect as an appetizer, snack, or main course. Made with canned tuna, breadcrumbs, and flavorful seasonings, they’re crispy on the outside and tender on the inside. Serve them with your favorite dipping sauce for a crowd-pleasing treat!
Ingredients
- 2 cans (5 oz each) of white tuna in water, drained
- 1 large egg
- 1/2 cup breadcrumbs (plus extra for coating, if desired)
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for frying)
Optional Dipping Sauces:
- Lemon aioli
- Tartar sauce
- Sweet chili sauce
Instructions
- Prepare the mixture:
- In a large bowl, combine the drained tuna, egg, breadcrumbs, mayonnaise, parsley, Dijon mustard, garlic powder, onion powder, and paprika. Season with salt and pepper.
- Mix well until the ingredients are fully incorporated and the mixture holds together when pressed.
- Shape the balls:
- Using your hands or a small cookie scoop, form the mixture into balls about 1 inch in diameter. If the mixture is too sticky, add a little more breadcrumbs.
- Coat (optional):
- For extra crunch, roll the tuna balls in additional breadcrumbs.
- Cook the tuna balls:
- Heat the olive oil in a large skillet over medium heat. Add the tuna balls, ensuring they are not overcrowded in the pan.
- Cook for 2-3 minutes on each side, or until golden brown and heated through. Remove and place on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the tuna balls warm with your choice of dipping sauce.
Notes
- For a baked version, preheat your oven to 375°F (190°C). Place the tuna balls on a parchment-lined baking sheet and bake for 15-20 minutes, turning halfway through.
- Add grated Parmesan cheese or chopped green onions for extra flavor.
- These can be made ahead of time and reheated in the oven or air fryer.