Mix all ingredients well.
Shape into a ball.
Refrigerate. The tuna ball will freeze well.
Blend first 4 ingredients.
Stir in tuna and celery.
Mix well and chill for several hours.
Roll tuna ball in nuts and parsley on waxed paper.
Serve with crackers.
Mix first 5 ingredients.
Stir in tuna and celery.
Mix well. Form into 3 balls and chill several hours on wax paper.
Combine nuts and parsley and roll each tuna ball in mixture.
Mix and mash together.
Set in refrigerator until firm.
Mix about 1/4 cup chopped pecans and 1 tablespoon parsley.
Roll tuna ball in pecan mixture.
Great served with Triscuits crackers.
May use deviled ham, Spam (ground).
Just omit liquid smoke and if desired, lemon juice, also.
Combine ingredients and mix well.
Shape into a ball.
Chill 4 to 6 hours.
In medium bowl, combine potato flakes, tuna, egg, milk, celery, pimiento, onion, salt and garlic powder. Stir by hand until combined. Form into 12 balls. Combine corn flake crumbs and seasoned salt. Roll each tuna ball in the crumbs. Place on ungreased cookie sheet. Bake at 350\u00b0 for 20 to 25 minutes or until light golden brown. Serve hot with sauce.
Drain tuna.
Mix together tuna, cream cheese, onions and nuts. Shape into a ball and refrigerate 1 hour.
Then roll in chopped nuts.
Tastes better after sitting several hours.
Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours.
Soften cream cheese.
Drain tuna.
Mix all ingredients, except parsley, and form into a ball.
Sprinkle with parsley and then place in refrigerator to cool.
Serve with crackers.
Ball can also be rolled in nuts.
Makes 12 servings.
Drain tuna.
Hand mix with chopped onion, cream cheese and liquid smoke.
Form into a ball and roll it in crushed pecans. Great on crackers.
Try with salmon, too.
Mix all of the ingredients and roll into a ball; let chill. Put parsley flakes and chopped pecans on wax paper and roll tuna ball in it.
Mix all ingredients, except pecans.
Chill, then roll into ball.
Roll ball in chopped pecans.
Drain tuna.
Mix with cream cheese and liquid smoke.
Roll into a ball, then roll tuna into finely chopped celery.
Drain and flake tuna in bowl.
Add cream cheese; mix well. Add onion, bacon bits and seasonings; mix well.
Shape into ball; roll in parsley flakes.
Serve with Club crackers.
Yield:
8 servings.
Drain tuna.
Mix ingredients together.
Shape into a ball. Serve with Wheat Thins.
Cream mayonnaise and cream cheese together.
Add lemon juice, garlic powder, onion powder and 1/2 cup of nuts.
Mix well.
Add tuna and then make into a ball.
Roll in nuts.
In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.
Drain tuna.
Flake with fork.
Soften cream cheese. Form ball. Refrigerate as long as possible.
Cover with parsley flakes. Serve with favorite crackers.
Drain tuna.
Mix with cream cheese.
Add 1 teaspoon lemon juice.
Salt and pepper to taste.
Mix well.
Roll in a ball or a log.
Roll in nuts.
Chill.
Serve with crackers.
Soften cream cheese, then mix in tuna and other ingredients. Make into ball if desired.
Serve with crackers.