Monday, 27 July 2015

Tuna balls with garlic mayo - cheap and cheerful cocktail party treat

For the past couple of weeks I've been keeping a secret. Not easy, I'll tell you. But what a wonderful secret it was to have! My British brother finally got around to proposing to The Mane Magician and sought my consultancy in finding The Perfect Ring. And perfect it was. He said he knew straight away. With the ring and with the girl. Oh, young love...

So, over the weekend we got together to celebrate the happy news. Can't think of a better excuse! 

These tuna balls are cheap, easy and so convenient. Nothing exotic here - you'll find all the ingredients in any little corner shop. You could substitute pepper with frozen and thawed corn kernels, too (about 100 gr will do) in which case they don't need to be sautéed. 

Depending on the size this yields 25-30 balls

Tuna and pepper balls:

2 largeish potatos
1/2 green pepper, finely diced
1/2 onion, finely chopped
1/2 tsp granulated garlic
finely grated zest of 1 lemon
bunch of parsley, chopped
1/2 dl breadcrumbs (gluten-free is needed) 
1 egg
2 cans of tuna, drained
salt, pepper

1/2 l canola oil, for frying

Steam oR boil the potatos, let cool.

Sauté pepper and onion in a bit of oil until soft. 

Mash the potatos using a fork. Add onion, peppers, parsley, garlic, lemon zest and bread crumbs. Mix until smooth. Then add the egg and finally tuna (can be in coarser bits).

Check the taste, season as needed and roll into 25-30 bite-size balls. Deep-fry in hot oil, drain on kitchen towels and serve, with lemon wedges and/or garlic mayo.

Garlic mayo:

1,5 dl good mayonnaise
1/2 tbsp granulated garlic
1 tsp mustard
salt, white pepper (to taste)

Combine the ingredients, check the taste and season with salt and pepper.




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