Crispy Tuna Balls Recipe
Ingredients
| Egg | 1 , beaten | |
| Tuna | 2 Can (10oz) | |
| Onion | 1 Small, minced | |
| 1/2 cup canned consomme | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Mayonnaise | 1/3 Cup (16 tbs) | |
| 1/4 cup chopped almonds or sesame seeds | ||
| Prepared mustard | 1 Tablespoon | |
| 1 cup fine dry bread crumbs | ||
| 1 teaspoon poultry seasoning, cornflake crumbs | ||
Directions
Combine thoroughly all ingredients including the few drops of broth on the tuna, with the exception of the cornflake crumbs.
Shape into small 3/4 inch balls and roll in cornflake crumbs.
Arrange in one layer in lightly greased shallow baking pans.
Bake in a hot oven of 450 degrees until lightly browned about 10 minutes.
Use immediately or cool, wrap and freeze.
Use within 3 months for best flavor.
To use, heat in a 375 degree oven for 15 minutes.
Shape into small 3/4 inch balls and roll in cornflake crumbs.
Arrange in one layer in lightly greased shallow baking pans.
Bake in a hot oven of 450 degrees until lightly browned about 10 minutes.
Use immediately or cool, wrap and freeze.
Use within 3 months for best flavor.
To use, heat in a 375 degree oven for 15 minutes.
Chef
