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Ingredients

  • 2 cans BRUNSWICK° CHUNK TUNA in WATER, drained
  • 1 cup seasoned breadcrumbs
  • 3 tbsp. chives, chopped
  • 1 tbsp. onion, chopped
  • 1 cup pimentos, chopped
  • ½ cup cheddar cheese, grated
  • 2 eggs
  • ½ tsp. black pepper
  • 1 tsp. dry cilantro
  • 1 tsp. dry parsley
  • 2 tbsp. all-purpose seasoning
  • 1 cup tomato, chopped
  • 1 can sliced mushrooms (2 oz)
  • 1 can tomato sauce (8 oz)
  • 1 cup evaporated milk
  • 1 cup vegetable oil
  • 1 tbsp. fresh parsley, chopped (for garnish)

Directions

  • In a bowl mash BRUNSWICK° CHUNK TUNA, combine with ½-cup breadcrumbs, chives, onions, pimentos, cheese, eggs, black pepper, cilantro, thyme, parsley, and 1 tbsp. all-purpose seasoning. Make medium-sized balls and set aside
  • In a pan with 1 tbsp. vegetable oil sauté tomato and mushrooms. Add tomato sauce and the remaining 1 tbsp. all-purpose seasoning. Cook for 5 minutes and set aside
  • Dip Tuna balls in milk and roll in the remaining 1/2 cup breadcrumbs.
  • In a pan, fry the Tuna balls until they are golden brown
  • Place Tuna balls in the tomato sauce mixture and cook for 10 minutes
  • Garnish with fresh parsley and serve hot over cooked spaghetti

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