Tuna Balls Salad Bowls
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Tuna Balls 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!
Table of contents
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. In this case, tuna balls that are crispy on the outside and tender on the inside.
- Tangy remoulade → mayonnaise sauce that smothers all po' boys. For a real treat, try making it with our homemade mayo!
- Lettuce, tomatoes, and sometimes pickles to fill up your “sandwich.”
- We've left all the good stuff in place so you get more of it. Fist bump.
How to make crispy tuna balls
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 tuna po' boy salad show.
- To make them, you'll need 2 cans of tuna, panko (or breadcrumbs), green onion, mayonnaise, egg, and a few spices. Mix it all together and then roll the mixture into balls.
- Then, roll the balls in some panko and put them into your fridge for 15 minutes so they bind together better.
- When you're ready to eat, pan-fry the tuna balls in a little oil until they're crispy.
The full recipe is in the recipe card below.
Recipe FAQs
Do I need to make the remoulade?
We love this sauce with the tuna balls, but you can definitely use a store-bought dressing that you love instead.
Can I make this with canned salmon?
Absolutely! Canned salmon works great in this recipe.
How do I store the cooked tuna balls?
Any leftovers can be stored in your fridge for up to 3 days. If you'd like to eat them warm, reheat them in your oven.
What kind of lettuce is best for the salad?
We think that the remoulade goes best with crunchy lettuce like romaine, bib, or even iceberg lettuce.
More canned tuna recipes
If you've always got a can of tuna in your pantry and want to make more than just sandwiches with it, try one of these tasty casseroles:
Favorite salad recipes
Tuna Balls Salad Bowls Recipe
Ingredients
Tuna Balls
- 2 cans tuna
- 3 tablespoons finely minced green onion
- ¼ cup real mayonnaise
- 1 large egg
- ¼ teaspoon EACH: paprika, thyme, oregano, cayenne, and black pepper
- 1 clove garlic (minced)
- Sea salt (to taste)
- ½ cup panko (gluten-free if needed)
- Oil (for cooking)
Easy Remoulade
- ¼ cup mayonnaise
- 1 teaspoon EACH: dijon mustard, ketchup, white vinegar, hot sauce, and prepared horseradish
- ¼ teaspoon EACH: garlic and onion powder
Salad
- Lettuce, tomatoes, and any other veggies you love
Instructions
- 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.2 cans tuna, 3 tablespoons finely minced green onion, ¼ cup real mayonnaise, 1 large egg, ¼ teaspoon EACH: paprika, thyme, oregano, cayenne, and black pepper, 1 clove garlic, Sea salt
- 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 by mixing the ingredients together in a small bowl.¼ cup mayonnaise, 1 teaspoon EACH: dijon mustard, ketchup, white vinegar, hot sauce, and prepared horseradish, ¼ teaspoon EACH: garlic and onion powder
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
