Fried Tuna Ball Po Boy (2024)

[heart_this] · Feb 21, 2011 · 38 Comments

Tasty tuna balls fried until golden brown and crispy served in a po boy with tangy remoulade sauce and tangy pickled green tomatoes.

I have really been into the po’boy sandwich ever since I discovered them not too long ago. One of the things that I like about po’boy sandwich is that there are a lot of different ways of making them and my favourite up until now has been the spicy shrimp po’boy with remoulade sauce. I recently came across a new interpretation of the sandwich in the form of a fried tuna ball po’boy on Eatin’ on the Cheap and I just had to try it! In essence this is just a simple tuna salad that is formed into a ball, fried until nice and golden brown and crispy and then thrown into a sandwich along with a tasty remoulade sauce. It is hard to go wrong with deep frying and these tuna balls are addictively good with their crispy outsides and their soft, warm and tasty insides. I finished the sandwiches off with some crisp and tangy homemade pickled green tomatoes . I now have a new favourite po’boy sandwich and I am already looking forward to making them again sometime soon!

Fried Tuna Ball Po Boy

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2

Tasty tuna balls fried until golden brown and crispy served in a po boy with tangy remoulade sauce and tangy pickled green tomatoes.

ingredients

2 cans tuna, drained
2 green onions, sliced
1 egg
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon creole seasoning
oil for frying
1 cup bread crumbs
1/2 baguette, sliced in half both ways to form two sandwiches
1/2 cup lettuce, sliced
1/2 cup pickled green tomatoes or tomatoes, sliced
1/2 cup remoulade sauce

directions

Mix the tuna, green onions, egg, mayonnaise, worcestershire sauce, mustard, and cajun seasoning along with enough bread crumbs that the mixture holds together well.
Heat 1/2 inch on oil in a saucepan over medium heat.
Form the mixture into 1 1/2 inch balls and roll them in the bread crumbs to coat.
Fry the tuna balls in oil until golden brown on all sides and set aside on paper towels to drain.
Assemble sandwich and enjoy.

Similar Recipes:
Shrimp Po Boy
Fried Green Tomato and Shrimp Remoulade Po Boy
Vietnamese Caramel Shrimp Banh Mi
Crispy Beer Battered Fish Sandwich

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Reader Interactions

Comments

vanillasugar says
February 23, 2011 at 12:00 am

sweet heavens kevin! you kill me each and every time with your creations. gooood lord.
Reply
JodieMo says
February 23, 2011 at 12:22 am

So happy you tried it liked it!!! Thanks!!
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Natalie @ Perrys' Plate says
February 23, 2011 at 1:54 am

Fried tuna?! Brilliant, man. I love this!
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Jennifer says
February 23, 2011 at 2:18 am

Looks delicious!
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Kat says
February 23, 2011 at 2:46 am

I've been looking for a sandwich that uses tuna in a non-tuna salady form! Yum this looks great!
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Anonymous says
February 23, 2011 at 4:26 am

This sounds like a wonderful twist on a favorite dish! Yum!
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Rosa's Yummy Yums says
See Also
Ina Garten's 15 Best Vegetarian Recipes Recipe: Savory Bread Pudding with Spinach, Chèvre, Smoked Ham &Smoky Roasted Red Pepper Sauce My Favorite Meatloaf Skillet Chicken Lasagna
February 23, 2011 at 6:41 am

OMG, that Po Boy looks extremely scrummy!
Cheers,
Rosa
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Cherine says
February 23, 2011 at 8:21 am

Mmm looks fabulous!
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jose manuel says
February 23, 2011 at 8:26 am

Simplemente fantastico. Saludos
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Joanne says
February 23, 2011 at 11:17 am

SO glad you posted this! I really want to try a po boy but I don't like shrimp! This is ideal.
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Anonymous says
February 23, 2011 at 12:20 pm

Looks awesome! Where did you buy your tuna? Can or fresh?
P. Channon
pchannon.blogspot.com
Reply
Chef Paul says
February 23, 2011 at 2:32 pm

This sounds really good….
…but i don't like canned tuna. I think i'll make it for lunch using salmon.
Live Long ~ Laugh Hard ~ Eat Well
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Biz says
February 23, 2011 at 4:49 pm

I don't even like tuna, but hey, I'll eat anything deep fried! 😀
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Rachel says
February 23, 2011 at 5:13 pm

Looks delicious! I just love your pictures. Do you use a light box or natural light? What are your tips for taking great photos?
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The Guerilla Griller says
February 23, 2011 at 5:36 pm

What a great idea: I can almost taste it, and I haven't tried it yet. I bet these tuna balls would also be great with pasta.
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anniebakes says
February 23, 2011 at 7:56 pm

po boys are the new hamburger in my book! I have been making them like crazy as well, this one looks awesome! anne
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Kelly @ Evil Shenanigans says
See Also
Don't Throw Out That Stale Bread! It's Perfect for Ree's Panzanella
February 23, 2011 at 10:28 pm

What a great idea!
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homegrown countrygirl says
February 24, 2011 at 12:10 am

Fantastic! I'm loving it! You rarely see recipes using pickled green tomatoes! Nice touch! And thanks, JodieMo for thinking of this fine sandwich in the first place!
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Laura Jeanne says
February 24, 2011 at 12:19 am

wow what a great way to have tuna. I am making tuna tonight but I was derailed when I saw your recipe… they lok so crunchy and delicious.
http://www.ahealthyjalapeno.com
thanks for sharing 🙂
Reply
Marisa says
February 24, 2011 at 9:04 am

Such a great use for tuna and a wonderful re-interpretation of the po boy. Love it!
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Jess @ Bakericious says
February 25, 2011 at 2:34 am

this looks delicious!
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Its What I Do says
February 25, 2011 at 8:30 am

reading your blog always cause a reaction….one that centers around how much I miss having a kitchen! I will definitely be making this dish. Gotta love a good po' boy!
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Kevin says
February 25, 2011 at 12:03 pm

Rachel: Unfortunately I get absolutely no good natural lighting in my place. I am using a single flash, a Canon 580 EXII, mounted on a stand with a white umbrella. I have been wanting to try a light box and a soft box for a while, but I need to save up a bit. 🙂 I have also used desktop lamps like the Lowel Ego to good effect.
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Kevin says
February 25, 2011 at 12:08 pm

Anonymous: Although I generally prefer fresh tuna, it is rather expensive so I only use it when I really want to experience the flavour and texture of the tuna. For recipes like this one where there are a lot of competing flavours and textures I often try to save a buck by using canned, though fresh would also be great. To use fresh tuna in this recipe you would either have to cut it into small pieces of throw it into the food processor.
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Sixpence and A Blue Moon says
February 27, 2011 at 3:50 am

oh.my.gosh…i made this tonight,it is my favorite new sandwich. the sauce is soooo awesome, could almost eat it with a spoon it is so yummy! i'm making them again tomorrow. can't wait. thanks for posting this delicious recipe. it's a keeper!
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erisgrrrl says
March 2, 2011 at 7:43 pm

This looks so good! I've book marked it to try next week. Do you think these would be okay room temperature? Like, could I make them and pack it for lunch?
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Kevin says
March 4, 2011 at 10:43 am

erisgrrrl: They should be ok, though they would definitely be much better if you at them right away, while still nice and warm and perfectly crispy. 🙂
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Anonymous says
March 5, 2011 at 5:13 pm

just made a mediocre sandwich from this recipe and it was the best ive tasted.
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Aimee says
February 23, 2012 at 1:01 am

I made these sandwiches tonight and they were so good. Thanks!
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Anonymous says
March 28, 2012 at 4:30 am

Can i use Chicken instead of tuna? 🙂
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Kevin says
April 1, 2012 at 11:06 pm

Anonymous: Shredded chicken will work!
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ally says
September 11, 2012 at 2:42 pm

Just found this recipe thanks to one of your sandwich lists. I'm pretty excited to give it a try!
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Maria says
October 28, 2012 at 9:19 pm

Just yesterday I found your blog, and today I made this recipe! Very tasty, but since I only had burger buns at the house and not baguettes, I made patties instead of balls, used a little bit of Pam on a teflon pan (a lot less oil), and voila! tuna burgers!
Thanks for this delicious recipe!
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MrsDiGiacomo says
February 6, 2013 at 9:11 pm

Mm, I just made these tuna balls and they're so tasty. I didn't have green onions, so I just used a few tablespoons (or so) of finely chopped cooking onions, and I used my homemade chili powder (very similar to your creole spice blend) since I didn't have the creole blend, nor the time to whip it together.
Thanks for the recipe! I can't wait to try it as a sandwich.
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Anonymous says
February 9, 2013 at 2:27 pm

Kevin you are a blessing!! I'm thinking that bite-sizw balls would make a unique appetizer. I might also try making pstties and serving them with the sauce and no bread.
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Kevin says
February 9, 2013 at 8:37 pm

MrsDiGiacomo: Glad you liked them! They are definitely one of my favourites!
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Kevin says
February 10, 2013 at 2:03 pm

Anonymous: These would definitely work in patty form and you could easily bake then as well if you prefer.
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L.D.Meyer says
February 10, 2014 at 11:04 pm

Another way to enjoy canned tuna is to make a tuna melt, just dice some onion, a little liquid egg, salt, pepper, panko bread crumbs or crackers, bell pepper, whatever trips your taste buds, fold together and form it into a patty and spray a pan with oil and brown on both sides, toward the end lay a slice of your favorite cheese on it and let it melt.Transfer to two slices of bread, plain or toasted, this way is slightly healthier because you don't use as much oil. Bon Appetit! L.D.
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