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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 12 people
Calories 64 kcal

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.