Entrées

Baked Tuna Balls

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Baked Tuna Balls

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course : Entree
Servings : 25 Portions

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon or Fork
  • Scoop black - #60 / 1⅜ diameter
  • Spatula
  • Scale
  • Colander
  • Measuring Cup
  • Cling Film
  • Aluminum Foil
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 1.75 kg Potatoes mashed
  • 1 tbsp Garlic fresh, minced
  • 900 gm Tuna canned, drained
  • 3 ⅓ tbsp Olive Oil extra virgin
  • 275 gm Onion fresh, finely chopped
  • 51 gm Parsley fresh, finely chopped
  • 112 gm Egg Yolk
  • 1 ¼ tsp Salt
  • 1 tsp Black Pepper

Instructions

  • Wash the vegetables and drain the tuna. Measure out and cut all ingredients according to the above description.
  • Mix all ingredients well, except the egg yolk, into ½ size 2- inch- deep production pan. Then, make the balls using the black scoop (#60 / 1 3/8” in diameter) and place them, 2 inches apart, into a greased ½ size 2-inch- deep production pan.
  • Brush all the balls with the egg yolk. Cover with a cling film and aluminum foil and place in Multigen for 55 minutes at 130˚C.
  • Bulk: Remove from the Multigen and serve in portions of three balls or with a side dish of rice and vegetables.
    Cold Plating: Plate the appropriate portion alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Garnish: Herb Sauce or Fresh Parsley.
    Food Accompany: Jasmine Rice or Steamed Vegetables.

Notes