Ingredients
For the tuna mixture
- 2 (2.6 oz.) tuna, such as Tuna Creations® Hickory Smoked pouches
- 1 egg, beaten
- 2 Tablespoons medium-grain cornmeal
- 1 Tablespoon all-purpose flour
- 2 Tablespoons plus ½ cup Colby Jack cheese, finely shredded
- Peanut oil
- Short bamboo skewers
For the breading
- 1/4 Cup medium-grain cornmeal
- 1/4 Cup all-purpose flour
- 1/2 Teaspoon cayenne pepper
Directions
For the tuna mixture
Break tuna up in a medium bowl. Mix in egg, 2 Tbsp. cornmeal, 1 Tbsp. flour, and 2 Tbsp. cheese and mix together well. Mixture will be slightly “wet.”
Place remaining cornmeal, flour and cayenne pepper on a plate and mix well. On a second plate put remaining 1⁄2 cup cheese.
Make balls out of ~1-2 Tbsp. of the tuna mixture and roll in the cornmeal mixture.
Place about 1 inch of oil in a heavy-bottom sauté pan and heat over medium-high heat. Once sizzling hot, gently place tuna balls in the oil and cook for about 1 to 1 1/2 minutes, turning to brown all sides.
When brown, remove from hot oil carefully and roll in cheese to coat the tuna ball. When cooled enough to touch, place a skewer in one end of the ball (don’t go all the way through) and arrange on a plate or dish.
