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Tuna "Meatballs"



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


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