Combine tuna, 1-cup cornflake crumbs, the
In a medium bowl, flake tuna.
Stir in egg, breadcrumbs, mayonnaise, pickle relish, and Worcestershire.
Shape into 1-inch balls.
Heat oil in a large skillet.
Fry tuna balls until firm and golden on all sides.
Drain on paper towels.
Serve warm.
ny size to fit the tuna balls.
In a bowl, combine
Heat oven to 350\u00b0.
In large bowl, combine 1 cup potato flakes, onion, salt and garlic.
Add tuna, cream cheese and eggs; mix well.
In a small bowl, combine corn flakes and 1/4 cup potato flakes.
Shape tuna mixture into 42 (3/4-inch) balls.
Roll in corn flake mixture.
Place tuna balls on ungreased cookie sheets. Bake at 350\u00b0 for 20 to 25 minutes or until lightly golden brown.
Drain tuna.
Blend all ingredients together.
Roll into walnut size balls.
Roll tuna balls in 1/2 cup crushed Ritz cracker crumbs.
Chill in ref.
Serve with toothpicks.
Flake the tuna into a bowl.
Tip
Drain tuna; SAVE the oil!
Heat 1 TB of tuna oil in saucepan, mix in the flour, blend until smooth.
Remove from burner and add milk.
Continue stirring.
Add in onion, salt, pepper, and cayenne.
Place back on burner.
Stir constantly.
Cook mixture until smooth but thick.
Remove from heat add in egg and tuna fish.
Refrigerate until firm,then roll into 3/4 inch balls.
Roll tuna balls in flour.
Fry in deep fat (375\u00b0F),until nice and golden.
Drain on paper towels, insert toothpicks and serve!
Blend tuna and cheese.
Add celery, lemon juice, Worcestershire and salt.
Mix well.
Allowing 2 teaspoons for each, form mixture into small balls.
Roll in chopped parsley and chill well.
Serve with cocktail picks.
Makes 30 balls.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
n a large bowl, mix tuna, milk, flour, parsley, sugar, and
Combine all ingredients except cornflakes and mix well.
Shape into 1-inch balls and roll in the crushed cornflakes.
Bake at 375\u00b0 for 10 minutes.
Can also be frozen.
To thaw, heat in a 350\u00b0 oven.
Serve with toothpicks and tartar sauce or tuna ball sauce.
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, mustard and poultry seasoning.
Mix well.
Shape into 40 balls. Roll in corn flakes.
Dip in melted butter.
Bake at 450\u00b0 for 10 minutes.
Serve on cocktail picks.
Mix together in a bowl the tuna, egg, corn meal and crackers. Shape into 1-inch balls.
Deep fry in hot oil about 2 1/2 minutes or until golden brown.
Makes 9 (1-inch) balls.
Kids love these.
Preheat oven to 450\u00b0.
Combine tuna, egg, bread crumbs, onion, parsley, mayonnaise, poultry seasoning, mustard, black olives and almonds.
Shape into balls (makes 40).
Take each ball and roll in cornflakes, coating each ball.
Dip balls into melted butter. Arrange in shallow baking pan.
Bake ten minutes.
Excellent hors d'oeuvres served on cocktail picks.
Pre-heat oven to 180\u00b0C. Cook the sweet potato in a saucepan of boiling water for 8-10 minutes or until tender. Drain and mash.
Combine potato with the tuna, breadcrumbs, coriander, sweet chilli sauce, spring onions, egg, cumin and ginger and mix ingredients toghether well.
Form mixture into small balls and coat in cornflake crumbs.
Place onto a lined oven tray and bake for 15 minutes, or until golden and just crisp.
Thread 2 or 3 hot balls onto skewers and serve with the sour cream as a dipping sauce.
Drain and flake tuna. Cream the cheese.
Add lemon juice, horseradish, Tabasco sauce and tuna to creamed cheese and shape into small balls.
Roll into snipped parsley.
Chill several hours.
Makes about 40.
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and seasoning.
Mix well.
Shape into 40 balls. Roll in cornflakes.
Dip in butter (melted).
Bake at 425\u00b0 for 10 minutes.
Serve on cocktail toothpicks.
In a bowl, combine 1 egg and evaporated milk.
Stir in bread crumbs, pimiento, green pepper, Worcestershire, salt, cayenne and tuna.
Chill thoroughly (15 minutes in freezer).
Shape into 8 balls.
Drain
tuna and save liquid and pour over bread to soak. Mix other
ingredients and bread crumbs.
Make tiny balls; dip each in
Pet
milk
and
roll
in
corn flake crumbs.
Bake 10 minutes at 350\u00b0.
Serve on toothpick.
After cooking, these may be frozen.
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning.
Mix well.
Shape into 40 balls; roll in corn flakes.
Dip in melted butter.
Bake at 450 degrees for 10 minutes.
Serve on cocktail picks.