02 Oct Tuna Po’ Boy Sandwiches
Full of bold spices and flavors, these Tuna Po’Boy Sandwiches are sure to wow any crowd. The Wild Selections Solid White Albacore Tuna in this sandwich is transformed into crispy, golden balls of perfection and paired with a creamy lemon dill aioli.
- 2 cans 5 oz. Wild Selections Solid White Albacore Tuna, drained
- 1 baguette sliced lengthwise
- 1/2 cup chopped lettuce
- 1/2 cup sliced tomatoes
- 1 egg
- 1/2 chopped onion
- 1/2 cup mayo
- 2 tsp grain mustard
- 1 tsp Worcestershire sauce
- 2 tbsp Cajun seasoning
- 1 cup bread crumbs panko
- Frying oil
- 1 tbsp lemon juice
- 2 tbsp dried dill
- 1 tsp garlic powder
Combine mayo, 1 teaspoon of mustard, 1 teaspoon Cajun seasoning, dried dill, garlic powder, and lemon juice until evenly mixed. Set aside.
Combine tuna, egg, onion, Worcestershire sauce, breadcrumbs, 1 teaspoon of Cajun season, 1 teaspoon of mustard until evenly incorporated. Add more breadcrumbs if mixture is not holding together.
Scoop mixture and form into balls about 1 1/2 inch in size. Roll and coat balls evenly in more breadcrumbs.
In large pan, heat 1/2 inch of frying oil over medium heat. Can also use deep fryer.
Drop balls of tuna into oil and fry until crispy and golden-brown in color and remove from pan, allowing balls to cool on paper towels.
Spread lemon dill aioli on baguette bread. Lay chopped lettuce, chopped tomatoes and balls of tuna on bread.