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Budget friendly tuna is balled up and deep fried to make a delicious version of the classic po’boy. Crispy and delicious, the fried tuna po’boy is an excellent lunch or dinner recipe!
The Fried Tuna Po’Boy first appeared on this blog in 2010. I actually dreamed this one up all on my own (can you remember days before Pinterest? Me neither). Over the last 7 years it has consistently been one of our most popular posts. It’s been redone and re-imagined by lots of other bloggers out there, but it all started here. And today we are just bringing the Fried Tuna Po’Boy out of the closet and dusting it off a little. The recipe is actually the same, but I would recommend that you whiz up the remolaude sauce in a mini food processor ( I actually threw all of the ingredients in my Ninja smoothie maker). Tuna Tuesday’s are, sadly, no more but we had a pretty good run! We did over a dozen different canned tuna recipes over several years. It really made us get very inventive with the humble can of tuna. Please enjoy the original post and the beginning of Tuna Tuesday’s.
As I have said before, I love tuna. I think canned meat of any kind is a wonderful addition to any kitchen pantry. So in honor of the often forgotten and over looked canned tuna, I have started Tuna Tuesdays. You will find recipes here ever Tuesday using one of the cheapest proteins in your kitchen – canned meat!
So, for the very first Tuna Tuesday, I made a quick lunch of Fried Tuna Po’Boys. For anyone who doesn’t know, a po’ boy is a Cajun specialty that can be found all over the South and is made with all kinds of seafood. It’s a fabulous change from a ham and cheese sandwich and it’s a great way to shake up a can of tuna!
- 2 cans of tuna in water drained
- 1 egg
- 1 green onion diced
- 1 T mayo
- 1 T pickle relish
- 1 T dijon mustard
- 1/2 T capers chopped
- 1/2 t . lemon zest
- 1 clove garlic minced
- salt and pepper
- 1/2 cup dry breadcrumbs
- Spicy Remoulade Sauce
- oil for frying
- Hoagie lettuce, tomato to serve
- Mix together first 10 ingredients in a bowl. Add in enough breadcrumbs so that the mixture holds together.
- Heat 1/2 inch of oil in a deep skillet. Shape the tuna mixture into 2 inch balls and roll in remaining breadcrumbs. Fry tuna balls until brown on all sides. Drain on paper towels.
- Split hoagie rolls and stuff with lettuce, tomato, remoulade sauce and top with tuna balls. Serve and enjoy!