Tuna Fish Balls

Tuna Fish Balls


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Fried tuna fish balls with yellow pepper cilantro salsa. You'll be happy you tried this recipe out!

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 10 Curry leaves
  • 2 Tbs Vegetable Oil
  • 3-4 Chopped Onions
  • 2-3 Potatoes (Boiled and Mashed)
  • 1 Green Chili (Remove Seeds and Finely Chop)
  • 1/4 Tsp Ground Turmeric
  • 500 g Canned Tuna (Drained)
  • 1 lime (Juiced)
  • Salt
  • Pepper
  • Oil
  • Breadcrumbs
  • 2 Yellow Peppers
  • Cilantro
  • 1 Fresh Lime (Squeezed)
  • 1/2 Cups Flour (All Purpose)
  • 1/2 Cup water
  • 1/2 Tbs Salt

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Start by heating 2 tbs of oil in a pan on medium heat.
Add in onions, green chili, and curry leaves and cook until slightly brown.

Put tuna in the skillet and cook for 2 minutes.
Then add in mashed potato and turmeric.

Season everything with lime juice, salt, and pepper. Make sure everything is mixed together well.

Get a bowl and combine flour and salt together. In the center dig a whole and add water. Use just enough that the batter is still thick, but moist and dripping.

Roll tuna mixture into small balls. Dip each tuna ball in the batter, then coat with breadcrumbs, and deep fry until brown.

For the salsa chop up sweet yellow peppers. Mix in a bowl with cilantro and one half of freshly squeezed lime juice.

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