If you’ve ever wandered through a bustling Mediterranean fish market, you’ll know that tuna has a passport to flavor. I love serving it alongside a Classic Greek Salad and a chilled Vodka Margarita—a trio that bridges sun-soaked shores and laid-back evenings.
The beauty of this dish lies in its balance: Japanese-inspired knife cuts meet a European marinade, finished with a sprinkle of local sea salt. You don’t need a sushi chef’s resume to pull this off—just a sharp knife and a few pantry staples can transport your guests across continents.
Think of it as your culinary passport: bold yet approachable, elegant yet easy. Whether plated on chic ceramic spoons or rustic crostini, it invites experimentation—and trust me, the leftovers (if there are any) taste incredible tossed into a rice bowl the next day.
What’s So Great About This Dish?
- I first tried a version of this dish in a tiny coastal tavern in Spain, and recreating it at home brought that seaside vibe right into my kitchen—perfect for summer entertaining.
- It’s become my go-to when I want something impressive without spending hours cooking; the prep feels chef-level but surprisingly quick.
- I’ve played with different garnishes over time—thinly sliced jalapeños or crispy shallots—and every tweak keeps it exciting while staying easy to adapt.
- This appetizer doubles as a protein-packed snack; I’ve even used it as a light lunch paired with greens—a flavorful option that fits my wellness goals.
- And honestly? It just tastes phenomenal with a Classic Greek Salad and a Vodka Margarita—bright, balanced, and endlessly satisfying.
Tuna Appetizer Recipe
These savory tuna appetizers combine flaky canned tuna, breadcrumbs, eggs, and herbs into tender meatballs, pan-fried until golden and served with a zesty spicy yogurt sauce. Perfect for entertaining or as a flavorful starter, they’re easy to make, protein-packed, and irresistibly delicious.
Equipment
- Fine sieve
- Large mixing bowl
- Frying pan
- Garlic grater or microplane
- Spoon
- Whisk
Ingredients
- 2 eggs cage-free organic eggs
- 2 tbsp chopped fresh parsley
- sea salt & black pepper
- 2 can of cans tuna in olive oil 4 oz / 112 grams each
- 1 shallot finely chopped
- ¼ cup plain bread crumbs 35 grams
- 1 clove garlic
Yogurt sauce
- 1 tsp hot smoked Spanish paprika
- sea salt & black pepper
- ½ cup low fat plain Greek yogurt 120 grams
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- chopped fresh parsley for garnish
Instructions
- Drain the cans of tuna using a fine sieve placed over a bowl to catch the liquid, then gently flake the tuna and transfer it to a large mixing bowl.
- Sprinkle the breadcrumbs over the tuna, crack in the eggs, add the chopped shallot, finely grate the garlic into the bowl, and add the chopped parsley.
- Season everything with sea salt and black pepper, then mix thoroughly until the ingredients are well combined.
- Press down on the mixture to create a paste-like consistency.
- Take a spoonful of the mixture and squeeze it in your hands to bind the ingredients before shaping it into a ball roughly the size of a golf ball.
- If the mixture feels too wet, add more breadcrumbs until it's easier to work with.
- Heat a frying pan over medium heat and pour in 3 tablespoons of the reserved olive oil from the tuna cans (or regular olive oil if using tuna packed in water).
- After the oil heats, add the tuna meatballs in a single layer and fry them for 7 to 8 minutes, turning occasionally, until golden brown on all sides.
- Transfer the cooked meatballs to a serving dish.
- In a small bowl, combine the Greek yogurt, finely grated garlic, hot smoked paprika, lemon juice, olive oil, sea salt, and a generous amount of black pepper.
- Whisk until smooth and creamy.
- Spoon the yogurt sauce over the tuna meatballs, sprinkle with chopped parsley, and enjoy.
Notes
- Use day-old bread pulsed in a food processor for homemade breadcrumbs with more texture.
- Wet your hands lightly with water before shaping the meatballs to prevent sticking.
- If the garlic flavor in the sauce feels too strong, roast the garlic first for a milder taste.
| Nutrition | Value |
| Calories | 34kcal |
| Carbohydrates | 3g |
| Fibre | 0.3g |
| Fat | 37g |
| Protein | 7g |
| Cholesterol | 36g |
Variations to Help You Customise This Dish!
- Swap the Protein – Use canned salmon, crab, or cooked shredded chicken instead of tuna for a different flavor profile.
- Add Spices – Mix in cumin, chili flakes, or curry powder to the tuna mixture for extra warmth and depth.
- Cheesy Upgrade – Fold in grated Parmesan, feta, or cheddar into the mixture for a creamy, savory boost.
- Breadcrumb Alternatives – Try panko, crushed crackers, or gluten-free breadcrumbs to match your dietary needs or texture preference.
- Fresh Herb Twist – Substitute parsley with cilantro, dill, or basil for a different herbal note.
