Tuna beach balls
Tuna beach balls - a2 Nutrition for Healthcare Professionals

Tuna beach balls

  10499_A2Icons-Clock  Preparation time: 40 minutes including chilling time

10499_A2Icons-Whisk  Cooking time: 10 minutes

  Makes: 10 tuna balls



  • 1 medium potato, peeled
  • 100g of canned tuna (or thereabouts), drained
  • 1 egg, beaten lightly
  • 1 slice of day-old bakery bread, dried and crumbed (if unavailable, two slices of packaged supermarket bread will do)
  • Extra virgin olive oil, to fry lightly


1 egg, beaten lightly into a bowl

1⁄2–1 cup of breadcrumbs, in a large bowl for coating tuna balls

Cook potato in saucepan of simmering water until tender. Drain and mash. Combine tuna, mashed potato and egg into a bowl.

Using both hands, rub the bread between your finger tips and thumbs to crumble finely into the mixture (otherwise, use a food processor) and combine all ingredients well.

Using clean hands, shape tablespoon portions into small balls, dip them into the beaten egg mix, then dip into breadcrumbs and toss/pat to coat. Place in the fridge for approximately 20 minutes to chill.

Heat oil in a frying pan over medium heat. Place balls into frying pan. Gently turn the balls when golden brown and repeat this process until the balls are cooked (approximately 2–3 minutes per turn).

Transfer balls to a plate lined with paper towel to drain.

Tuna balls can be served warm or cold with some chickpea dip (i.e. hummus) for dipping.

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