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 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
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.
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