Ginger Tuna Balls

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Introduction: Ginger Tuna Balls

About: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life.

Ahi tuna was on sale this week, and so I loaded up. Looking for something fun and creative to do with it, I came across a few recipes for tuna balls. After some experimentation, this Instructable for Ginger Tuna Balls is the result. Tasty and fun, they are a real attention-grabber. I hope you enjoy them as much as I did.

Ingredients:

  • 1 lb fresh ahi tuna
  • 1 tbsp soy sauce
  • 1 cup breadcrumbs
  • 3 gloves garlic, pressed
  • 3 scallions, chopped
  • 2-inch piece of ginger, finely chopped
  • 1 tbsp cilantro, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp Coleman's Yellow Mustard
  • 2 tbsp Peruvian red chili paste
  • 1 large egg
  • Zest and juice of 1 lime
  • Salt and pepper to taste
  • Unagi sauce (optional)

Helpful Gear:

Step 1: Prep and Mix

Cut tuna into 1-inch cubes and place in the freezer for 20 minutes. In a food processor, pulse the tuna until coarsely ground, be careful not to over-process.

In a large bowl, beat the egg and then add tuna, garlic, ginger, breadcrumbs, soy sauce, scallions, cilantro, zest, lime juice, mustard powder, chili paste, paprika, salt, and pepper (basically add everything). Mix by hand until well blended and place in refrigerator for 30 minutes.

Step 2: Ball and Bake

Preheat oven to 425 degrees Fahrenheit.

Roll mixture into 2-inch balls and place on a Silpat-lined baking sheet. You should get between 12 and 16 balls. Place in oven for 15 minutes. Optionally, drizzle with unagi sauce.

Enjoy!

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    2 Comments

    I looked like Takoyaki of the Japanese food:-)
    Unagi source is very good.
    It seems to be delicious.

    1 reply

    It does! I am often inspired by Izakaya and other kinds of Japanese cuisine.