Baked Tuna Balls
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
