Tuna Tuesday: Fried Tuna Po’Boy

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As I have said before, I love tuna. I think canned meat of any kind is a wonderful addition to any kitchen pantry. So in honor of the often forgotten and over looked canned tuna, I have started Tuna Tuesdays. You will find recipes here ever Tuesday using one of the cheapest proteins in your kitchen – canned meat! If you have a recipe of yours that fits into the Tuna Tuesday theme, please add it on the link-up below! Don’t forget to grab the Tuna Tuesday button on the sidebar!

So, for the very first Tuna Tuesday, I made a quick lunch of fried tuna po’boys. For anyone who doesn’t know, a po’ boy is a Cajun specialty that can be found all over the South and is made with all kinds of seafood. It’s a fabulous change from a ham and cheese sandwich and it’s a great way to shake up a can of tuna!

Here’s how you make it! Don’t forget to add your recipe to the list!

Fried Tuna Po’Boy

2 cans of tuna in water, drained

1 egg

1 green onion diced

1 T mayo

1T pickle relish

1T dijon mustard

1/2 T capers, chopped

1/2 t. lemon zest

1 clove garlic, minced

salt and pepper

1/2 cup dry breadcrumbs

Spicy Remoulade Sauce

oil for frying

Hoagie, lettuce, tomato to serve

Mix together first 10 ingredients in a bowl. Add in enough breadcrumbs so that the mixture holds together.

Heat 1/2 inch of oil in a deep skillet. Shape the tuna mixture into 2 inch balls and roll in remaining breadcrumbs. Fry tuna balls until brown on all sides. Drain on paper towels.

Split hoagie rolls and stuff with lettuce, tomato, remoulade sauce and top with tuna balls. Serve and enjoy!

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jodiemo

Jodie is a mom, wife and writer with a full-time job. She loves to make simple and delicious meals that fit in the family budget.

This Post Has 8 Comments
  1. We made these tonight, and we all loved them. Next time I’m going to add some cayenne to add some kick. Thanks for the great idea!

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