How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spicy Tuna Balls?

You need 18 ingredients. The key ingredients include: For the paste, 1/2 pound Potatoes, 1/2 pound Tuna Fillet ( raw), 8-10 Garlic Cloves ( Fresh), and more.

Is Spicy Tuna Balls suitable as seafood?

Yes, Spicy Tuna Balls falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Spicy Tuna Balls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tuna Balls Recipe

Name: Spicy Tuna Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the paste; 1/2 pound Potatoes; 1/2 pound Tuna Fillet ( raw); 8-10 Garlic Cloves ( Fresh); 1 cup Red Onions Chopped ( Fresh); 2 sprigs Curry Leaves ( find them fresh at your local Indian/Sri-Lankan store); 2 teaspoons Chopped Green Chilies ( Fresh); 1 Lime; 2 teaspoons Salt; 2 teaspoons Pepper; 2 tablespoons Olive Oil; 1 teaspoon Dried Red Chile Flakes; 2 sprigs Scallions; Batter; 2 cups Flour; 1 1/2 cups Water; 3 cups Panko Bread Crumbs; 3 ounces Peanut/ Canola Oil to Deep Fry

Spicy Tuna Balls

Eats Now Editorial Team · 1179 kcal · Seafood

1
["to cook the Tuna ,In a saucepan add Tuna ( Fillet) salt, pepper 1 clove of garlic ( chopped) 2 tablespoon of Viniger and add a little water to help cook the Tuna ( don't drown the fish in water it'll lose the flavor) once cooked and cooled crumble the fish. you can add a few tablespoons of that fish broth to the crumbled fish to add in a little flavor as well. the broth should be reduced and less watery.", "in a wok, heat the olive oil add finely chopped onion, garlic, Curry leaves , Green Chilies. be generous with the garlic and the Curry leaves. stir continuously and when onions becomes translucent add the cooked and pulled fish to the pan. stir and let it cook soak up all the flavors its OK if it sticks to the pan a little scrape up all the flavors don't let it burn too much.
2
add the boiled and crumbled potatoes mix in all together ( make sure you don't puree the paste we still want to see bites of potatoes and fish.
3
squeeze half a lime, add salt pepper to taste. i am very generous with the pepper but you can always alter. add the chili flakes. Add in the finely chopped scallion to it and mix well", "once the paste is cool to the touch, ball them up in to bite size balls make sure they are nicely round and tight.", "In a separate bowl mix up the 2 cups of flour, water and salt get it to a constancy of a tempura batter ( you can substitute this tempura batter with a beaten egg, tempura batter give a nice crust shell when fried) . dip the tuna balls one at a time and then coat them generously with panko. once all the balls are covered and done with deep fry them, don't put too many in at once;the unbalanced temperature could break them easily 4-5 at time is a good .serve them hot with on lightly tossed salad or plain just like that with ranch dressing or Siracha.", "the spice levels could be altered, if you are looking for a more spicy version seeded and chopped jalapenos are a good substitute for the chilies."]

Spicy Tuna Balls

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