Friday, March 23, 2012

Fried Tuna Po Boy

I grew up eating tuna salad sandwiches and still love making one occasionally. These fried tuna balls were so intriguing I just had to give them a shot. I've always loved a tuna melt so why not? You make a very basic tuna salad, roll it into balls and bread in panko/bread crumbs, and deep fry for just a few minutes. The result is a ridiculously addicting crunchy exterior and a warm, creamy, tasty inside.

Psst - this is also a 30 minutes or less meal. Score!

Fried Tuna Po Boy - makes 2 sandwiches
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 or panko
Baguette, hoagie, or other roll, sliced in half 
Lettuce
Remoulade sauce (see recipe below)

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.


Remoulade Sauce
1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste

Blend everything in a food processor until smooth.

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