Ingredients

The following ingredients have 4 Servings
  • 4 cans tuna in water (drained)
  • 1 1/4 cups bread crumbs (divided)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • zest of 1 lemon (optional)
  • 2 tablespoons fresh parsley (chopped)
  • 2 large eggs (beaten)
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup mayo
  • 2 eggs (beaten)
  • 1 cup bread crumbs
  • Vegetable oil for frying

Instruction

  • Add one cup of bread crumbs to a medium bowl and set aside.
  • Making Tuna Balls:
  • Open the cans of tuna, scoop tuna chunks into a colander and drain.
  • Add drained tuna to a large bowl.
  • Add 1/4 cup of bread crumbs, garlic powder, onion powder, salt, pepper, lemon zest, chopped parsley, 2 beaten eggs, cheese and mayo to a large bowl. Using a spatula stir to combine all the ingredients.
  • Using a cookie scoop (I used the 2 tablespoons one), take a scoop of the tuna mixture, dump it into the prepared bowl with bread crumbs. Cover in bread crumbs, roll gently into a more perfect ball and place on a cutting board. Repeat with the remaining tuna mixture.
  • Refrigerate tuna balls for at least 1 hour before frying, otherwise they won't hold their shape.