Tuna Balls With Cream Sauce

"This recipe came from a “Microwave speed meals” booklet. I have to admit I never microwaved it. I serve it over egg noodles. My daughter and her friends (teens) love this."
 
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photo by MsPia photo by MsPia
photo by MsPia
photo by MsPia photo by MsPia
photo by twissis photo by twissis
Ready In:
30mins
Ingredients:
10
Yields:
12 balls
Serves:
4
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ingredients

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directions

  • Combine tuna, 1-cup cornflake crumbs, the mayonnaise, egg onion and mustard in a medium mixing bowl.
  • Shape into 12 balls, 1-½ inches in diameter.
  • Place remaining ¼ cup cornflakes crumbs in shallow dish. Roll each ball in crumbs to coat evenly.
  • Arrange tuna balls in 9-inch pie plate. Bake in a 350-degree oven until golden brown, for.
  • About 20 minutes.
  • Meanwhile on a small saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow package directions or…make your own white sauce. Recipe #62371).
  • Add peas and dill weed. Mix well.
  • Serve tuna balls over egg noodles and drizzle with the sauce.

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Reviews

  1. I made this recipe as a PAC choice & was attracted to it for several reasons. DH & I love most things tuna & my own recipe for salmon or tuna patties also uses corn flakes as the bonding agent. I also liked the idea of baking the tuna balls & combining them w/a veggie, pasta & sauce for a 1-dish meal. The tuna mixture seemed a bit dry to me & I had some trouble getting good coverage of them w/the corn flakes, but that was prob my own awkwardness w/a new process. I served the combo over rice & did use recipe #62371 by evelyn/athens that you suggested for the sauce as it easily adapted to the amt of sauce needed. Pls see my rating system - a very worthy 4* for a tasty, rich & satisfying meal we both liked a lot. Thx for sharing this recipe w/us. :-)
     
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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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