dairy-free-adaptable · Dinner
Crispy Tuna and Egg Balls with Lemon
Crispy Tuna Croquettes with Lemon · Brik Bitterballen
Tunisian brik tuna and soft-yolk egg filling rolled into Dutch bitterballen-style panko-crusted balls, fried golden until shatter-crisp, served with a harissa-Dijon dip and bright lemon wedges.
$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
820Calories
48gProtein
48gFat
52gCarbs
4gSugar
3gFiber
1480mgSodium
320mgChol
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Instructions
1
Prep
Drain tuna and flake into a bowl. Finely chop capers, parsley, onion, and garlic. Cut lemons into wedges. Hard-boil 2 of the eggs by simmering 8 minutes in salted water, then cool, peel, and finely chop.
2
Build 1
Mix tuna with chopped hard-boiled eggs, capers, half the parsley, onion, garlic, cumin, pepper, and 0.5 tsp salt in a bowl. Whisk 2 raw eggs and stir into the mix until the filling holds together when squeezed.
3
Build 2
Shape filling into 12 walnut-sized balls with wet hands. Spread flour seasoned with 0.5 tsp salt on one plate. Whisk the remaining 2 raw eggs in a shallow bowl. Spread panko on a third plate. Roll each ball through flour, dip in egg, then coat in panko, pressing firmly so crumbs stick.
4
Sear
Heat neutral oil in a heavy pot to 350°F. Lower balls in 2 batches into the oil and fry 4 minutes per batch, turning often, until each side is deep gold and crackled. Lift to a rack to drain.
5
Build 3
Whisk mayonnaise, harissa, Dijon, and lemon juice in a small bowl until pale orange and smooth.
6
Plate
Pile crispy croquettes on plates, dust with sumac and remaining parsley, set the harissa-Dijon dip alongside, and serve with lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 2 cans) canned tuna in olive oil
- 6 large eggs
- 4 tbsp capers
- 20g (small handful) flat-leaf parsley
- 1 small white onion
- 4 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp ground black pepper
- 1 tsp kosher salt
- 60g (1/2 cup) all-purpose flour
- 120g (2 cup) panko breadcrumbs
- 1000ml (4 cup) neutral oil for frying
- 4 tbsp mayonnaise
- 2 tbsp harissa paste
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 2 fresh lemons
- 2 tsp ground sumac