clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cajun Mini Tuna Po Boys on a white plate with remoulade sauce in the background

Cajun Mini Tuna Po Boys

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eric Jones
  • Total Time: 23 minutes
  • Yield: 4 1x


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


Units Scale

For the Fried Tuna Balls:

  • 20 oz albacore tuna, canned in water
  • 3 tbsp mayo
  • 3 tbsp dill pickle relish
  • 1 tsp lemon juice
  • 1/3 cup parmesan cheese
  • 1/2 tsp ground mustard
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp red cayenne pepper
  • 2 large organic brown eggs
  • 1/3 cup garlic and herb breadcrumbs
  • 1/3 panko breadcrumbs
  • 1/2 tsp parsley
  • 1 cup olive oil

For the Homemade Remoulade Sauce:

  • 1/2 cup mayo
  • 2 tbsp dill pickle relish
  • 1/2 tsp lemon juice
  • 1/2 tsp ketchup
  • 1/2 tsp Louisiana hot sauce
  • 1/4 tsp creole seasoning
  • 1/4 tsp white ground pepper
  • 1/2 tsp horseradish sauce
  • 1/4 tsp dijon mustard
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dash red cayenne pepper

Additional Items:

  • mini brioche rolls
  • organic tomato, sliced
  • arugula


  1. Drain tuna and add to a large bowl. Break tuna into smaller chunks and add mayo, dill pickle relish, lemon juice, parmesan cheese, ground mustard, paprika, garlic powder, sea salt, black pepper, and red cayenne. Blend.
  2. In a small bowl, add eggs and lightly beat. Add the eggs to the bowl of tuna ingredients. Add breadcrumbs. Mix ingredients with hands until combined. Form the tuna into small to medium sized balls and set to the side. 
  3. Mix the panko breadcrumbs and parsley in a separate bowl. Roll each tuna ball in panko until completely covered.
  4. Heat pan to medium-high heat and add olive oil. Fry each tuna ball for 5 minutes or until golden brown. 
  5. Layer mini brioche rolls with arugula, sliced tomatoes, and fried tuna balls. Top with remoulade sauce (see below, optional).
  6. For the Homemade Remoulade Sauce, add mayo, dill pickle relish, lemon juice, ketchup, Louisiana hot sauce, Creole seasoning, white ground pepper, horseradish, Dijon mustard, paprika, garlic powder, and red pepper in a medium-sized bowl. Blend well.



You can also use toasted french bread instead of the brioche rolls.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Manwiches
  • Method: Pan Fried
  • Cuisine: Creole


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