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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!


Scale

Ingredients

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