Tuna rissoles

  • Servings : 40/42 units
  • Prep Time : 40m
  • Cook Time : 60m
  • Ready In : 2:10 h
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This tuna rissoles recipe is an excellent idea to serve on special occasions. Your visits will love it!

Units: Metric / (Units: US)


  • For the dough:
  • 440 grams / (15 1/2 ounces) all-purpose flour
  • 750 ml / (3 cups and 2 3/4 tablespoons) water
  • 1 tablespoon margarine
  • Breadcrumbs
  • 2 eggs
  • Salt (to taste)
  • Vegetable oil for frying
  • For the filling:
  • 1 small onion
  • 400 ml / (1 2/3 cups) milk
  • 200 grams / (7 ounces) canned tuna
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon margarine
  • 20 grams / (3/4 ounce) all-purpose flour


    Step 1

    1. For the dough:
    2. Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir with a wooden spoon until the dough forms a compact ball.Tuna rissoles | Food From Portugal

    Step 2

    1. Turn off the heat, put the dough on a table and let cool completely.Tuna rissoles | Food From Portugal Knead the dough with your hands and set aside.Tuna rissoles | Food From PortugalTuna rissoles | Food From Portugal

    Step 3

    1. For the filling:
    2. In a bowl, dissolve the flour in 50 ml / (3 1/3 tablespoons) milk. In a saucepan, pour the remaining milk, the dissolved flour, nutmeg, chopped onion, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Turn off the heat, shred the tuna with a fork and mix in the cream.Tuna rissoles | Food From Portugal Let cool slightly.

    Step 4

    1. Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowlTuna rissoles | Food From PortugalTuna rissoles | Food From Portugal and place small portions of the filling in the center of each circle. Fold the dough in half over the filling,Tuna rissoles | Food From Portugal and press the edges together to seal.

    Step 5

    1. In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.

    Step 6

    1. Serve the rissoles with salad and carrot rice.

Nutrition facts per serving (40 units):

Calories: 66
Total Fat: 1.5 g(2%)
Saturated Fat: 0 g(0%)
Cholesterol: 11 mg(4%)
Sodium: 80 mg(3%)
Total Carbohydrate: 9.5 g(3%)
Protein: 3 g

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