Tuna rissoles

This is one of those recipes for special days! Prepare these delicious tuna rissoles if you are planning to make a dinner for a special occasion.

Tuna rissoles on a small platter

This rissoles recipe filled with tuna gives some work but the end result is worth it, believe me!
This is one of those recipes that bring childhood memories. When the family get together, my Aunt used to make these delicious rissoles because she knew it was one of my favorite recipes. I still remember seeing her make the filling, just the looks and the smell makes us want to eat it right now.

Tuna rissoles on a small platter

INGREDIENTS FOR TUNA RISSOLES

Here you'll find all the ingredients needed to make this recipe:

  • All-purpose flour
  • Water
  • Margarine
  • Breadcrumbs
  • Eggs
  • Salt
  • Vegetable oil
  • Onion
  • Milk
  • Canned tuna
  • Nutmeg
  • Pepper

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE TUNA RISSOLES

Step 1:
For the dough: Pour the water, margarine and salt in a saucepan and 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.

Step 2: Turn off the heat, put the dough on a table and let cool completely. Knead the dough with your hands and set aside.

Step 3:
For the filling: In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In a saucepan, pour the remaining milk, the dissolved flour, nutmeg, chopped onion, pepper, salt and margarine. Place the saucepan over 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. Let cool slightly.

Step 4: Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling and press the edges together to seal.

Step 5: In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs.

Step 6: 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 7: Serve the rissoles with salad and carrot rice.

Tuna rissoles on a platter

Tuna rissoles

By
Tuna rissoles on a small platter

This is one of those recipes for special days! Prepare these delicious tuna rissoles if you are planning to make a dinner for a special occasion.

4.33 from 9 reviews


    Category: Appetizers, Fish, Recipes
    Cuisine:
    Difficulty:
    Servings:: 40 units
    Prep Time: 40 m
    Cook Time: 60 m
    Total Time: 2:10 h
    Ingredients: breadcrumbs, flour, garlic, milk, nutmeg, onion, pepper, rice, tuna

    Ingredients

      For the dough:

    • 440 grams (15 1/2 ounces) all-purpose flour
    • 750 ml (about 3 1/2 cups) water
    • 1 tablespoon margarine
    • Breadcrumbs
    • 2 eggs
    • Salt (to taste)
    • Vegetable oil for frying
    • For the filling:

    • 1 small onion
    • 400 ml (1 3/4 cups) milk
    • 200 grams (7 ounces) canned tuna
    • 1 teaspoon nutmeg
    • 1 teaspoon pepper
    • 1 teaspoon salt
    • 1 tablespoon margarine
    • 20 (about 1/4 cup) grams all-purpose flour

    Directions

    1. For the dough:
      Pour the water, margarine and salt in a saucepan and 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.
    2. Turn off the heat, put the dough on a table and let cool completely. Knead the dough with your hands and set aside.
    3. For the filling:
      In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In a saucepan, pour the remaining milk, the dissolved flour, nutmeg, chopped onion, pepper, salt and margarine. Place the saucepan over 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. Let cool slightly.
    4. Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling and press the edges together to seal.
    5. In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs.
    6. 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.
    7. Serve the rissoles with salad and carrot rice.
    Tuna rissoles
    Nutrition facts
    Serves 40 units
    Per Serving:
    % DAILY VALUE
    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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