1 slice day old bread
¼ cup milk
1 can tuna in olive oil, drained
2 medium Yukon Gold potatoes, microwaved, cooled, peeled and mashed
2 tablespoons minced parsley
½ teaspoon salt
Grinding black pepper
Flour for coating the tuna balls
1 large egg, beaten wit a fork
Dry breadcrumbs V
egetable oil for frying
Lemon wedges
Crumble the bread slice and place in a medium size bowl; add milk and stir to combine.
Add tuna, potatoes, parsley, salt and pepper and mix.
With wet hands form “meatballs’ then coat each one in flour, egg and breadcrumbs.
Place on plate as you make them.
Fry in hot oil until golden brown; drain and serve with lemon wedges
This recipe is featured on Season Pronto! - Tuna Meatballs .
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