Quick Tuna Balls for Lunchbox

Instructions

1. Add all of the tuna ball ingredients to a medium sized bowl. Add only ¼ cup of the cornflour. Mix together well. Add the remaining ¼ cup of cornflour to a small bowl.
2. Form 10-12 balls from the mixture, then roll each ball in cornflour and place them on a plate. Refrigerate for 30 minutes.
3. While the tuna is setting in the fridge, make the sauce, wash the lettuce, and cut the tomatoes.
4. 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.

• Servings : 2
• Ready in : 20 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, Finger foods
• Ingredient : Cornflour, Dried oregano, Garlic, Ground black pepper, Jerusalem artichokes, Red pepper flakes, Sea salt, Sunflower oil, Thyme, Tuna cans, Wild rice