Tuna Po’ Boy Salad Bowls
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 checkmark. 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 my new favorite.
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!
Tuna Po' Boy Salad Bowls
- 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
- 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.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, wash the lettuce, and cut the tomatoes.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.