Tunariceballs Recipes

ITALIAN TUNA BALLS

Steps:

• Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
• Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

EASY CHEESY BAKED TUNA BALLS

Steps:

• Preheat oven to 400 F, and use the tbsp oil to grease a baking sheet.
• In a large mixing bowl combine all the tuna ball ingredients except for the oil and coating ingredients. Mix thoroughly.
• In a separate medium size mixing bowl combine all the breaded coating ingredients. mix together thoroughly.
• Take a tbsp of tuna mixture and roll into a ball shape with hands.
• Roll tuna ball in the breaded coating mixture to cover and place on oiled baking sheet.
• Once done rolling and coating tuna balls, bake for 14 minutes until lightly browned, turning over halfway through cooking time.
• Remove from oven and serve.

TUNA ONIGIRI (RICE BALL)

Steps:

• Place rice in a bowl with fresh water. Stir until water becomes cloudy; drain and rinse. Repeat with fresh water until water no longer clouds, 2 or 3 times more.
• Bring 1 1/4 cups water, rice, and salt to a boil in a saucepan; reduce heat to low. Cover and simmer, lifting lid no more than once, until water is absorbed, about 20 minutes. Remove from heat and set aside to finish cooking, about 10 minutes more. Remove cover and cool rice until no longer hot to the touch, about 15 minutes.
• Mix tuna, mayonnaise, and pepper together in a bowl until no large chunks remain. Arrange nori strips on a serving platter.
• Lay a 10-inch sheet of plastic wrap on a work surface. Place 1/2 cup cooked rice in the center, form a well in the middle, and fill well with 1 teaspoon tuna mixture. Top with another 1/2 cup rice. Gather edges of plastic wrap together over rice mixture, twist together to tighten, and shape rice mixture into a pyramid shape. Remove plastic wrap and gently place onto nori strip, with nori edges protruding (for use as handles when eating). Repeat with remaining rice and tuna mixture.

JAPANESE RICE BALLS

Steps:

• Gather the ingredients.
• Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
• Wet your hands with water so that rice won't stick.
• Rub some salt on your wet hands.
• Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
• Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
• Hold rice between palms.
• Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
• Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

TUNA BALL

Steps:

• In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

TUNA BALLS

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients and roll into quarter-sized balls. Place on cookie sheet sprayed with non-stick cooking spray. Bake for 30 minutes.
• Cool. Should be soft after cooling

BAKED TUNA BALLS

Steps:

• Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning.
• Mix well.
• Shape into 40 balls; roll in corn flakes.
• Dip in melted butter.
• Bake at 450 degrees for 10 minutes.
• Serve on cocktail picks.

TUNA-RICE BALLS

Steps:

• Preheat oven to 375°F.
• Combine rice, tuna, cheese, eggs, chives, pickles, juice, pepper sauce and salt.
• Form into 1" balls for appies or 2" for entree.
• Roll in breadcrumbs mixed with paprika. Place on lightly sprayed foil-lined baking sheets.
• Bake for 20 minutes.
• Note: Can freeze after baking.

CHEESY TUNA MELT BALLS

Steps:

• 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.

JAPANESE CRISPY FRIED RICE BALLS WITH TUNA & ORANGE WASABI SAUCE

Steps:

• Add cooked, cooled rice to a bowl. Chop spring onions and cilantro finely and add to the rice. Grate the ginger and add half of it to the rice. Drain tuna and add as well. Mix rice mixture well and season with salt and sugar.
• Shape 1 heaping tbsp of rice mixture into a ball and place onto a big plate lined with cling film. Continue with the rest of the rice mixture until all is used up. Chill the rice balls covered with cling film for 2 - 3 hours or overnight.
• Mix 1 tbsp orange juice with 1/2 tsp of cornstarch. Heat leftover orange juice with wasabi, leftover ginger, 1 tsp sugar, and 1/2 tsp salt until it starts to boil. Add cornstarch slurry and let the sauce thicken. Reduce the heat and continue to simmer for 5 minutes. Pour into a small bowl and cover with cling film and chill.
• Halve the Nori sheets. Moisten one half with some water to make it more malleable. I use a spray bottle for this. Wrap this moistened Nori sheets around one of the chilled rice balls and press gently between cupped hands to shape a ball. Repeat with all rice balls. If you run out of Nori Sheets, that's no problem. The rice balls can be breaded and fried without Nori.
• Heat the oil in a pot or deep dish until a thermometer reads 170 Celsius or 338 F. In the meantime, crack eggs into a shallow bowl and measure out cornstarch and panko into 2 separate bowls.
• Roll tuna balls in cornstarch, then dip into egg mixture and finally coat with panko. Fry balls in the hot fat for about 3 minutes or until golden brown. Don't add more than 4 balls to the hot fat at one time to keep the temperature steady. Transfert done rice balls on a plate lined with paper towels.
• Serve Tuna Rice Balls with Orange Wasabi Sauce.

TUNA MEATBALLS

Steps:

• For the meatballs: In a mixing bowl, add the tuna, egg, bread crumbs, raisins, pine nuts, Parmigiano cheese, and 1/2 cup wine. Combine the ingredients together using your hands. To absorb any excess moisture, add flour. Wet your hands and make compact little balls with the mixture. Repeat with the remaining mixture. Dip the uncooked tuna balls in the sesame seeds.
• Heat up extra-virgin olive oil in a saucepan. Gently place the meatballs in the hot oil and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel.
• For the balsamic sauce: Add the balsamic vinegar to a saucepan and cook on high heat. Add the rosemary and bring to a boil. Lower the heat to minimum. Let the balsamic reduce to half or when the sauce resembles a thick consistency. Drizzle the balsamic sauce over the meatballs.