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Tuna Pops!

Fish on a Stick? Yes! Tuna Pops!

Want meatballs made from something lighter than pork or beef? Try these Tuna Pops! as a lighter, fish-based healthy meatball treat.

This recipe is provided by StarKist®.

Deliver 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


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.

For the breading

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.