For more tuna love, make some seared tuna and tuna rice casserole.
Tuna: Canned tuna shines in this fresh and delicious salad bowl. Green onions: Finely minced green onions bring freshness. Mayonnaise: Use some in the tuna balls, and some in the remoulade. Egg: Binds the tuna balls together. Panko: Creates the crunchy exterior. Garlic: Adds savory depth. From the spice rack: Sea salt, paprika, thyme, oregano, cayenne, and black pepper. Oil: To crisp up the tuna balls Easy remoulade: Along with the mayonnaise, mix in some dijon mustard, ketchup, vinegar, hot sauce, prepared horseradish, garlic, and onion powder. Salad: Toss together some lettuce, tomatoes, and any other veggies you love.
Vegetables: Avocado, cucumber, pickles, carrot, sliced red onion, or celery. Fresh herbs: Dill, cilantro, or parsley make for a fresh herbaceous note. Toppings: Sprinkle some feta cheese, capers, slices of jalapeños or olives, or sesame seeds on top. Or serve with a lemon slice. Dressing: Make the remoulade with homemade mayo, add a kimchi mayo, heat it up with a drizzle of sriracha, or add a squeeze of lemon juice. Base: Quinoa, roasted chickpeas, cauliflower rice, or brown rice.
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