¼teaspoonpaprikathyme, oregano, cayenne, and black pepper
Sea saltto taste
½cuppanko - gluten-free if needed
1teaspooneach: dijon mustardketchup, white vinegar, hot sauce, and prepared horseradish
¼teaspooneach: garlic and onion powder
Lettucetomatoes, and any other veggies you love
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.
Roll the tuna into 10-12 balls then roll each ball in panko and place them on a plate. Refrigerate for 30 minutes.
While the tuna is setting in the fridge, make the remoulade, wash the lettuce, and cut the tomatoes.
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.
Toss the lettuce with half of the remoulade and top with tomatoes and tuna balls. Serve the remaining remoulade on the side for dipping.
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.