Tuna Balls


Tuna Balls

28 June 2021

These quick, easy and delicious tuna balls are perfect for a snack, lunch, dinner or as a lunchbox treat.




400g Desiree potatoes, peeled, cut into 2cm cubes
185g Capriccio tuna in oil, drained, flaked
1 green onion, trimmed, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1 egg yolk
2 tbsps. Caputo 00 Classica flour
3/4 cup dried panko breadcrumbs
1 egg
Colavita Pure Olive oil, for shallow frying


  1. Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Transfer to a large bowl. Using a fork, mash potato. Add tuna, onion, parsley and egg yolk. Season with salt and pepper. Stir until well combined.
  2. Line a large baking tray with baking paper. Place flour and breadcrumbs in separate shallow dishes. Whisk egg in another shallow dish. Roll 1 level tablespoon of potato into 1 ball. Coat balls in flour, shaking off excess. Dip in egg. Roll in breadcrumbs to coat. Place on prepared baking tray. Repeat with remaining potato mixture, flour, egg and breadcrumbs.
  3. Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook balls in 2 batches, turning for 3 to 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.

Buon Appetito!