Rating: 3.27 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

This is a great bite-sized appetizer to serve at parties, or to give to kids for lunch, or anytime. These can be served hot or cold, and they freeze well. Serve with sweet chile sauce.

Recipe Summary test

prep:
25 mins
cook:
32 mins
total:
57 mins
Servings:
12
Yield:
12 appetizer balls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.

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  • Heat 1 tablespoon oil in a small saucepan over low heat. Stir in onion, cover tightly, and cook until tender but not browned, about 5 minutes.

  • In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into 12 balls using 2 teaspoons.

  • Heat oil in a large, heavy skillet or deep fryer. Fry the tuna balls in batches until lightly browned, 2 to 3 minutes. Drain on paper towels.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

135 calories; protein 10.6g; carbohydrates 12.6g; fat 4.4g; cholesterol 41.3mg; sodium 252.5mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
04/22/2016
Okay, I usually try and stick to the recipe as written but after reading all of the reviews I decided to tweak as needed while I went. I made as written except for the fact I started with one egg only and no milk. I planned on adding milk as I went but it turns out I never needed and it was perfect without it. My husband loved these and even talked about them the next day. Oh and one more thing to note is that I was not able to find 6 oz. cans of tuna. They had 5 ounce (4 after drained) and 12 ounce cans. I used 2 5 ounce cans. Next time I will add some Old Bay but that is the only addition I will make. One helpful note is to freeze your tuna balls for 30 minutes before frying and that will help them hold their shape. Read More
(7)

Most helpful critical review

Rating: 3 stars
09/10/2004
Recipie was quite soupy when I made it but I added some extra tuna and some bread crumbs and it firmed right up. Recipie is a bit vague on the frying section. I used 350 degree oil and about golf sized balls. Read More
(4)
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
04/22/2016
Okay, I usually try and stick to the recipe as written but after reading all of the reviews I decided to tweak as needed while I went. I made as written except for the fact I started with one egg only and no milk. I planned on adding milk as I went but it turns out I never needed and it was perfect without it. My husband loved these and even talked about them the next day. Oh and one more thing to note is that I was not able to find 6 oz. cans of tuna. They had 5 ounce (4 after drained) and 12 ounce cans. I used 2 5 ounce cans. Next time I will add some Old Bay but that is the only addition I will make. One helpful note is to freeze your tuna balls for 30 minutes before frying and that will help them hold their shape. Read More
(7)
Rating: 3 stars
09/10/2004
Recipie was quite soupy when I made it but I added some extra tuna and some bread crumbs and it firmed right up. Recipie is a bit vague on the frying section. I used 350 degree oil and about golf sized balls. Read More
(4)
Rating: 5 stars
03/11/2003
I had to triple the recipe to feed my bunch. They just loved them. Some dipped them in cheese sauce and some used cocktail sauce. Very good. Read More
(4)
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Rating: 1 stars
08/25/2003
I never got to the end of the recipe as stated. I only added one egg and the mix was very wet almost soupy. No way this could be molded into balls. I did glop a few onto a griddle patty style and they firmed up but basically tasted like rice with too much pepper. Maybe it would have been ok dropped in oil by the spoonful but I didn't think it was worth the time or calories that would have added. Read More
(3)
Rating: 2 stars
02/21/2012
This recipe is just ok. It is very bland. If their is a way to spice it up it may be good. I really liked the idea of adding more fish into my kids diet but they would not eat them. Read More
(2)
Rating: 4 stars
05/11/2012
I just made these and they're so good! I made a few adjustments though: Instead of the 1/2 cup milk I used a splash of almond milk. Apple cider vinegar (that's all I had) instead of white and no onions (didn't have them on hand). I wanted to make it a little more Asian so I added a sprinkle of ginger and some toasted sesame seeds to the mixture. Also added a little sesame oil to the canola oil I fried them in. I ate them dipped in soya sauce. so yum! Read More
(2)
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Rating: 5 stars
06/22/2017
This is a great way to eat tuna. It was a little wet like the reviews said but because of the reviews I decreased the milk and it held together fine. Read More