Spicy Tuna Balls

September  9, 2013
3 Ratings
Photo by the Dish web site
Author Notes

This is a very popular finger food in Sri- Lanka. They add in quite a bit of Spices to it but i believe few simple ingredients just makes the difference. so with a few adjustments and much less ingredients this is my version of Sri Lanakan Spicy Tuna Balls —upanetha

  • Makes 30
  • For the paste
  • 1/2 pound Potatoes
  • 1/2 pound Tuna Fillet ( raw)
  • 8-10 Garlic Cloves ( Fresh)
  • 1 cup Red Onions Chopped ( Fresh)
  • 2 sprigs Curry Leaves ( find them fresh at your local Indian/Sri-Lankan store)
  • 2 teaspoons Chopped Green Chilies ( Fresh)
  • 1 Lime
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Red Chile Flakes
  • 2 sprigs Scallions
  • Batter
  • 2 cups Flour
  • 1 1/2 cups Water
  • 3 cups Panko Bread Crumbs
  • 3 ounces Peanut/ Canola Oil to Deep Fry
In This Recipe
  1. to cook the Tuna ,In a saucepan add Tuna ( Fillet) salt, pepper 1 clove of garlic ( chopped) 2 tablespoon of Viniger and add a little water to help cook the Tuna ( don't drown the fish in water it'll lose the flavor) once cooked and cooled crumble the fish. you can add a few tablespoons of that fish broth to the crumbled fish to add in a little flavor as well. the broth should be reduced and less watery.
  2. in a wok, heat the olive oil add finely chopped onion, garlic, Curry leaves , Green Chilies. be generous with the garlic and the Curry leaves. stir continuously and when onions becomes translucent add the cooked and pulled fish to the pan. stir and let it cook soak up all the flavors its OK if it sticks to the pan a little scrape up all the flavors don't let it burn too much. add the boiled and crumbled potatoes mix in all together ( make sure you don't puree the paste we still want to see bites of potatoes and fish. squeeze half a lime, add salt pepper to taste. i am very generous with the pepper but you can always alter. add the chili flakes. Add in the finely chopped scallion to it and mix well
  3. once the paste is cool to the touch, ball them up in to bite size balls make sure they are nicely round and tight.
  4. In a separate bowl mix up the 2 cups of flour, water and salt get it to a constancy of a tempura batter ( you can substitute this tempura batter with a beaten egg, tempura batter give a nice crust shell when fried) . dip the tuna balls one at a time and then coat them generously with panko. once all the balls are covered and done with deep fry them, don't put too many in at once;the unbalanced temperature could break them easily 4-5 at time is a good .serve them hot with on lightly tossed salad or plain just like that with ranch dressing or Siracha.
  5. the spice levels could be altered, if you are looking for a more spicy version seeded and chopped jalapenos are a good substitute for the chilies.
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