Get ready to delight your taste buds with these White Tuna Balls—a surprisingly easy, endlessly versatile appetizer that always draws a crowd. Juicy, golden brown, and packed with bold Mediterranean flavors, these perfectly portioned bites combine the tuna’s delicate richness with fresh herbs and a crisp, savory crust. Whether you’re serving them at game night, packing them into lunch boxes, or saving them for a breezy summer dinner, White Tuna Balls are quick to make, delightfully customizable, and certain to earn rave reviews from everyone around your table.
Ingredients You’ll Need
A short, quality ingredient list is all you need for White Tuna Balls, and each one is key! From tender white tuna to punches of Dijon and fresh parsley, every item has a special role to play—no fillers or fuss, just pure flavor and perfect texture.
- White albacore tuna (2 cans, 5 ounces each): Choose wild-caught or high-quality canned tuna for the best clean, briny flavor in every bite.
- Breadcrumbs (1/2 cup): These bind everything beautifully and add irresistible crispness to the outside of the balls.
- Grated Parmesan cheese (1/4 cup): Adds a gentle salty sharpness and helps hold the mixture together.
- Large egg (1): The trusty binder that keeps your White Tuna Balls from crumbling apart.
- Mayonnaise (2 tablespoons): Keeps the balls moist and adds a creamy richness.
- Dijon mustard (1 tablespoon): Delivers a burst of tangy depth and subtle heat.
- Green onions, finely chopped (2): Offer a gorgeous pop of color and gentle bite.
- Fresh parsley, chopped (2 tablespoons): Lifts up the flavors with bright, vibrant notes.
- Garlic, minced (1 clove): Infuses the tuna balls with aromatic zest.
- Salt (1/2 teaspoon): Just enough to wake up every ingredient.
- Black pepper (1/4 teaspoon): A pinch for balanced warmth.
- Olive oil (2 tablespoons, for cooking): For that scrumptiously golden and crispy finish.
How to Make White Tuna Balls
Step 1: Combine the Magic
Grab a roomy bowl and add your drained white albacore tuna, pouring off as much liquid as you can for best consistency. Add the breadcrumbs, Parmesan, egg, mayonnaise, Dijon mustard, finely chopped green onions, fresh parsley, garlic, salt, and pepper. Use a fork or clean hands to mix until everything is evenly blended and starting to pull together. The mixture should feel damp but firm—if it’s too wet, add another tablespoon of breadcrumbs until it’s easy to shape.
Step 2: Shape the White Tuna Balls
Now for the fun part! With clean hands, scoop about a tablespoonful of mixture and gently roll it into a 1-inch ball. Repeat, creating 16 rough-and-ready White Tuna Balls, placing them on a plate or tray as you go. If you want to get a little fancy, a cookie scoop works wonders for even portions. Don’t worry if they look slightly rustic—that’s the homemade charm!
Step 3: Sizzle to Perfection
Heat the olive oil in a large nonstick skillet over medium heat. Once shimmering, add the White Tuna Balls in a single layer—work in batches if needed to avoid overcrowding. Cook for 6 to 8 minutes, turning gently every couple of minutes, until each side is deeply golden and super crisp. They’ll smell incredible! Transfer to a plate lined with paper towels to drain off any excess oil.
Step 4: Serve and Savor
Serve the White Tuna Balls warm, arranged on a platter with your favorite dipping sauces. Whether you go classic with tartar sauce, a garlicky aioli, or a simple squeeze of fresh lemon, these bites are best enjoyed fresh from the skillet, when their outer shells are at their crispy peak.
How to Serve White Tuna Balls
Garnishes
White Tuna Balls absolutely love a little finishing flourish! Sprinkle generous handfuls of chopped herbs—think parsley, dill, or chives—right over the top before serving. A final dusting of extra Parmesan or a few twists of black pepper brings great contrast. Don’t forget a wedge or two of lemon; that citrusy zing makes every bite pop.
Side Dishes
Pairing these savory balls with the right side turns snack time into a full meal. Try a crisp green salad tossed in a zippy vinaigrette, fresh cucumber spears, or a bed of lightly roasted veggies. For something a touch heartier, offer them alongside or atop fluffy rice, saffron couscous, or a bed of creamy mashed potatoes.
Creative Ways to Present
Get playful when serving your White Tuna Balls! Skewer three balls onto bamboo sticks for a fun, party-ready presentation. Tuck them into pita halves with mixed greens and a scoop of tzatziki for an easy lunch. If you’re meal prepping, pack them into lunchboxes with tangy pickles and crackers. They’re the kind of finger food that makes any ordinary day feel a little extra special.
Make Ahead and Storage
Storing Leftovers
Any extra White Tuna Balls can be cooled completely and then stored in an airtight container in the refrigerator for up to three days. Their flavors actually get even better overnight, making them a fabulous make-ahead snack or salad topper for busy weekdays.
Freezing
Want to make a big batch ahead of time? Simply form the uncooked tuna balls, arrange them on a parchment-lined tray, and freeze until solid. Once frozen, transfer to a freezer-safe bag or container for up to three months. When you’re ready, cook from frozen—just add a few extra minutes to the skillet (or bake for a slightly lighter finish).
Reheating
To reheat your White Tuna Balls, warm them in a skillet over medium-low heat until heated through and crispy again, or pop them onto a baking sheet in a 350°F (175°C) oven for about 8 minutes. Avoid the microwave if you can; it tends to soften their crisped exterior.
FAQs
Can I use any type Appetizer, Snack
While white albacore tuna gives the most delicate, mild flavor and beautiful pale color, you can substitute chunk light tuna or even cooked, flaked fresh tuna if that’s what you have. Just be sure to drain it thoroughly!
Are White Tuna Balls gluten-free?
You can definitely make them gluten-free! Just swap the regular breadcrumbs for gluten-free breadcrumbs or almond flour. Everything else in the recipe remains the same, and they’re just as delicious.
Can I bake these instead of frying?
Absolutely. Arrange the shaped balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 15 to 18 minutes, turning once halfway through. You’ll get a lighter, still-crispy version with much less hands-on work.
What dipping sauces pair best with White Tuna Balls?
Tartar sauce is a classic, but don’t be afraid to try garlic aioli, spicy sriracha mayo, herby yogurt sauce, or even a bright marinara. Each brings its own special twist, so mix and match according to your cravings!
Can I make the mixture ahead of time?
Yes! You can prepare the mixture, cover it tightly, and refrigerate for up to 24 hours before shaping and cooking. This slight rest time can even help the flavors meld and make shaping easier.
Final Thoughts
Don’t be surprised if White Tuna Balls become your new go-to recipe for parties or quick, nourishing snacks. They bring together so much flavor, texture, and good cheer in every bite. Try them once and you’ll find yourself coming back to this recipe again and again—everyone loves them!
Print
White Tuna Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 tuna balls
- Category: Appetizer, Snack
- Method: Stovetop, Pan-Fry
- Cuisine: American, Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
These white tuna balls are a flavorful and easy-to-make appetizer or snack. Made with canned white albacore tuna, Parmesan cheese, and fresh herbs, these tuna balls are pan-fried until golden brown and crispy. Serve them warm with your favorite dipping sauce for a delightful seafood treat.
Ingredients
Main Ingredients:
- 2 cans (5 ounces each) white albacore tuna, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Additional Ingredients:
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- Combine Ingredients: In a large bowl, mix together the drained tuna, breadcrumbs, Parmesan, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, salt, and pepper until well combined.
- Shape Tuna Balls: Form the mixture into 1-inch balls and place them on a plate or tray.
- Cook Tuna Balls: Heat olive oil in a skillet over medium heat. Cook the tuna balls in batches for 6 to 8 minutes until golden brown and heated through, turning occasionally.
- Drain and Serve: Transfer the cooked tuna balls to a paper towel–lined plate to drain. Serve warm with your preferred dipping sauce.
Notes
- You can bake the tuna balls at 375°F (190°C) for 15 to 18 minutes for a lighter version.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
Nutrition
- Serving Size: 4 tuna balls
- Calories: 180
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 55 mg
