Tuna Po’ Boy Salad Bowls

Tuna Po’ Boy Salad Bowls have all the fun and flavor of your favorite sandwich AND you can feel good about eating them. They’re made with some easy to make tuna balls and dressed in a simple remoulade salad dressing. They pack well so make them for dinner and pack the leftovers for lunch!

Author: Kristen at The Endless Meal

My name is Kristen and I like food. I like it a lot. I like it so much that I have decided to write about it, photograph it and share it with you. I grew up in a rural neighbourhood in Kelowna, BC and moved to Vancouver shortly after college. I’ve travelled the world and have seen many amazing things, but Canada’s West Coast always keeps me coming back for more. Perhaps it is the great food we have here.

Raincoast products used in this recipe

Raincoast Albacore Tuna

Tuna Po' Boy Salad Bowls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 


Servings: 2
Ingredients
Tuna balls:
  • 2 can Raincoast Trading tuna
  • 3 tablespoons finely minced green onion
  • ¼ cup real mayonnaise
  • 1 large egg
  • ¼ teaspoon paprika thyme, oregano, cayenne, and black pepper
  • 1 clove garlic minced
  • Sea salt to taste
  • ½ cup panko - gluten-free if needed
  • Oil for cooking
Easy remoulade:
  • ¼ cup mayonnaise
  • 1 teaspoon each: dijon mustard ketchup, white vinegar, hot sauce, and prepared horseradish
  • ¼ teaspoon each: garlic and onion powder
Salad:
  • Lettuce tomatoes, and any other veggies you love
Instructions
  1. Add all of the tuna ball ingredients to a medium sized bowl EXCEPT add only ¼ cup of the panko. Mix together well. Add the remaining ¼ cup of panko to a small bowl.
  2. Roll the tuna into 10-12 balls then roll each ball in panko and place them on a plate. Refrigerate for 30 minutes.
  3. While the tuna is setting in the fridge, make the remoulade, wash the lettuce, and cut the tomatoes.
  4. Heat a small splash of oil in a non-stick frying pan over medium-high heat. Add the tuna balls, working in batches if needed so they aren't crowded. Pan-fry, turning frequently, until they are crispy all around.
  5. Toss the lettuce with half of the remoulade and top with tomatoes and tuna balls. Serve the remaining remoulade on the side for dipping.
Recipe Notes

The tuna balls are delicate (which makes them awesome!) so make sure to handle them gently when frying so they don't fall apart. The tuna balls are delicious served warm or cold.

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