Tuna Po’ Boy Salad Bowls have all the fun and flavor of your favorite sandwich AND you can feel good about eating them. They’re made with some easy to make crispy tuna balls and dressed in a simple remoulade salad dressing. They pack well so make them for dinner and pack the leftovers for lunch!
Tuna Po’ Boy Salad Bowls?
Yes, I’m totally serious, and I swear I haven’t lost my mind. ?
When I’m deciding which recipes to share with you, I always ask myself, “Is this something I would make on a normal, regular ol’ day and will I make it again?”
Will I make it again? Big check mark. Absolutely. Yes. No doubt in my mind.
Would I make this on a normal, regular ol’ day? It does sound a little strange, doesn’t it? I mean, who am I to deconstruct a po’ boy sandwich and turn it into a salad? If I hadn’t tried it, I’d be a little skeptical. I don’t blame you if you are, too.
I’m going to make it my mission to remove any shadow of doubt from your mind so you put this on your must-make list of new recipes. ?
We all know the best part of any sandwich is what’s inside. Sure, the bread can be good, but it’s really only there to make it easier/ less messy to eat the good stuff. Po’ boys are no different.
♡ Some sort of deliciously fried seafood all crispy and perfect.
♡ Tangy remoulade → mayonnaisey sauce that smothers all po’ boys.
♡ Lettuce, tomatoes, and sometimes pickled to fill up your sandwich.
I’ve left all the good stuff in place so you get more of it. Fist bump. ?
The crispy on the outside, tender on the inside, tuna balls are made with my new favorite tuna: Raincoast Trading tuna. Have you heard of it?
Full disclosure: I’ve seen these pretty cans a few times before, but they have a bit of a higher price tag than some of the other big brands. I figured since most canned tuna has the little dolphin-friendly symbol on them that it didn’t matter which brand I bought. WRONG! So very very wrong.
Raincoast Trading tuna and salmon are both sustainably caught and Ocean Wise™ recommended. Insert blowing kiss face emoji for protecting our oceans.
Even though I big-time LOVE that I can feel good about eating fish, what I love even more is the taste. This is the only brand of canned tuna that I’ve tried that actually tastes different. As in amazingly, deliciously different.
I found out after ripping open a can (cause there’s a pull tab, not cause I’m superwoman) and diving in, that there is a reason why it tastes so much better. Both Raincoast tuna and salmon are only cooked once when being canned so all the natural oils and nutrients remain intact.
You know how usually you have to pour off all the water from your can of tuna? Not with Raincoat Trading you don’t. The only problem is that I had to apologize profusely to my two furry creatures and promise them I would pick them up treats next time I go to the pet store. Tuna water is their all-time fav.
Back to this po’ boy salad bowl thing that’s happening here.
Those tuna balls are a little like the tuna you would put in your tuna sandwich, but rolled into little balls, coated in crunchy panko, then pan-fried till crispy. They’re the star of the show.
Make sure to use crispy lettuce (green leaf, red leaf, or romaine) as it goes the best with the tangy, creamy remoulade.
If you make these Tuna Po’ Boy Salad Bowls make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 cans Raincoast Trading tuna
- 3 tablespoons finely minced green onion
- ¼ cup real mayonnaise
- 1 large egg
- ¼ teaspoon paprika, thyme, oregano, cayenne, and black pepper
- 1 garlic clove, minced
- Sea salt, to taste
- ½ cup panko - gluten-free if needed
- Oil, for cooking
- ¼ cup mayonnaise
- 1 teaspoon each: dijon mustard, ketchup, white vinegar, hot sauce, and prepared horseradish
- ¼ teaspoon each: garlic and onion powder
- Lettuce, tomatoes, and any other veggies you love
- Add all of the tuna ball ingredients to a medium sized bowl EXCEPT add only ¼ cup of the panko. Mix together well. Add the remaining ¼ cup of panko to a small bowl.
- Roll the tuna into 10-12 balls then roll each ball in panko and place them on a plate. Refrigerate for 30 minutes.
- While the tuna is setting in the fridge, make the remoulade, wash the lettuce, and cut the tomatoes.
- Heat a small splash of oil in a non-stick frying pan over medium-high heat. Add the tuna balls, working in batches if needed so they aren't crowded. Pan-fry, turning frequently, until they are crispy all around.
- Toss the lettuce with half of the remoulade and top with tomatoes and tuna balls. Serve the remaining remoulade on the side for dipping.
The tuna balls are delicious served warm or cold.
“This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal”