Fried Tuna Mini Po-Boy

Cajun Fried Mini Tuna Po Boy

Delicate tuna, fried New Orleans style, and topped with a homemade remoulade sauce sounds like the perfect Cajun sandwich! This Cajun Fried Mini Tuna Po Boy will give SpongeBob’s “krabby patties” a run for its money at the Krusty Krab. 🙂

Fried Tuna Mini Po-Boy

Growing up in Louisiana, Po Boy sandwiches were (and still are) a staple in the community. You had the options of shrimp, catfish, and even oyster Po Boys. My favorite was the oyster Po Boy hands down! I could eat as many as two or three when I was trying to put on weight during my football days.

As I have gotten older I definitely can not eat that way anymore. On top of that, I made some dietary changes that prevent me from enjoying some of the recipes I used to devour. That just meant I had to find an alternative. Out with the crab and oysters and in with the tuna!

Tuna is one seafood I can enjoy so incorporating it into a great tasting Po Boy just made sense.

So, instead of fried oysters or fried crab balls filled with crab meat, I give you my Cajun Fried Mini Tuna Po Boy.

If you are allergic to shellfish, have other dietary restrictions, or you’re just looking for a great tasting Cajun sandwich, this Po Boy will make you feel as if you’ve landed smack dab in the heart of the French Quarter of New Orleans.

How to make a fried tuna po boy:

  • Drain tuna and break it down into smaller pieces. In a bowl, combine tuna with mayo, dill pickle relish, lemon juice, Parmesan cheese, ground mustard, paprika, garlic powder, pink rock salt, black pepper, and red cayenne pepper.
  • In a separate bowl, add eggs and lightly beat them. Add the slightly beaten eggs to the bowl of tuna ingredients and add in the breadcrumbs. Using your hands, mix ingredients, and begin to form the tuna into small to medium-sized balls.
  • In a separate bowl, pour in the southern fish fry and parsley. Roll each formed tuna ball in the southern fish fry mix until completely covered.
  • Heat a cooking pan to medium-high heat and add olive oil. Once the pan is heated, add the tuna balls.
  • Each tuna ball should cook for 6 to 8 minutes or until golden brown on each side. You will need to flip the tuna balls every 2 minutes or so to make sure they cook evenly.
  • For the remoulade sauce, combine mayo, dill pickle relish, lemon juice, ketchup, Louisiana hot sauce, Creole seasoning, white ground pepper, horseradish, Dijon mustard, paprika, and red pepper.
  • Add mini-subs to a serving plate, and layer with shredded lettuce and sliced tomatoes, fried tuna balls and remoulade sauce.
Fried Tuna Mini Po-Boy
Fried Tuna Mini Po-Boy for one or two

You will begin by The southern fried flavors added to this dish give this dinner (or lunch) idea two thumbs up. And my homemade remoulade sauce seals the deal.

And speaking of Po Boys, you should also check out my Cajun Chicken Sausage Po Boy!

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Fried Tuna Mini Po-Boy

Cajun Fried Mini Tuna Po Boy


  • Author: Eric Jones
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 1x

Description

Delicate tuna, fried New Orleans style, and topped with a homemade remoulade sauce sounds like the perfect Cajun Fried Mini Tuna Po Boy!


Ingredients

Scale

For the Fried Tuna Balls:

  • 20 oz. Albacore Tuna, in water
  • 1 tsp. Lemon Juice
  • 3 tbsp. Mayo
  • 3 tbsp. Dill Pickle Relish
  • 1/3 cup Parmesan Cheese
  • 1/3 cup Garlic and Herb Breadcrumbs
  • 1/2 tsp. Ground Mustard
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Black Pepper
  • Dash Red Cayenne Pepper
  • 1/4 tsp. Himalayan Pink Rock Salt (Fine Grain)
  • 1/3 cup Crispy Southern Fish Fri (New Orleans Style)
  • 2 Large Organic Brown Eggs
  • 1/2 tsp. Parsley
  • 1 cup or more Olive Oil (for cooking)

For the Homemade Remoulade Sauce:

  • 1/2 cup Mayo
  • 2 tbsp. Dill Pickle Relish
  • 1/2 tsp. Lemon Juice
  • 1/4 tsp. Creole Seasoning
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Paprika
  • 1/2 tsp. Ketchup
  • 1/2 tsp. Louisiana Hot Sauce
  • 1/4 tsp. White Ground Pepper
  • 1/2 tsp. Horseradish Sauce
  • 1/4 tsp. French Recipe Dijon Mustard
  • Dash Red Cayenne Pepper

Additional Items:

  • 1 Pack King’s Hawaiian Mini Sub Rolls
  • 1 Organic Tomato
  • 1 Pack Shredded Lettuce

Instructions

  1. In a large bowl, add drained tuna and break down the large chunks into smaller pieces. Add mayo, dill pickle relish, lemon juice, parmesan cheese, ground mustard, paprika, garlic powder, pink rock salt, black pepper, and red cayenne. Blend together.
  2. In a separate bowl, add eggs and lightly beat. Add the slightly beaten eggs to the bowl of tuna ingredients and add breadcrumbs. Mix ingredients with hands until combined. Form the tuna into small to medium-sized balls and set to the side. 
  3. In a separate bowl, pour in the southern fish fry and parsley, then mix. Roll each tuna ball around in the southern fish fry mix until completely covered.
  4. Heat pan to medium-high heat and add olive oil. Add tuna balls to heated pan.
  5. Fry each tuna ball for 6 to 8 minutes or until golden brown on each side. You will need to flip the tuna balls every 2 minutes or so to make sure it cooks evenly. 

For the Homemade Remoulade Sauce:

  1. In a bowl, add mayo, dill pickle relish, lemon juice, ketchup, Louisiana hot sauce, Creole seasoning, white ground pepper, horseradish, Dijon mustard, paprika, and red pepper. Blend well.
  2. Add mini-subs to serving plate and layer with shredded lettuce, sliced tomatoes, fried tuna balls, and remoulade sauce.
  • Category: Manwiches
  • Method: Pan Fried
  • Cuisine: Creole

Nutrition

  • Calories: 340
  • Sugar: 6.2g
  • Sodium: 824mg
  • Fat: 12.7g
  • Carbohydrates: 18.3g
  • Fiber: 1.1g
  • Protein: 39.7g
  • Cholesterol: 156mg

Keywords: Cajun Fried Mini Tuna Po Boy, Cajun Tuna Po Boy, Mini Tuna Po Boy, Tuna Po Boy, Fried Tuna Po Boy

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