Friday, November 27, 2015

Corn Flake Covered Baked Tuna Balls Recipe- Gluten Free, Egg Free

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Once upon a time, before I had Pinterest, I would clip recipes from magazines and use them to get great ideas of dishes to serve to my family. I had a little bag where I would keep these clippings, and when I moved to my new apartment, I think that bag of recipe clippings didn't make it.
There had been this one recipe that I'd had from a local magazine that I made over and over and over again- corn flake covered baked tuna balls. The ingredients were simple but their taste was great- and it was a nice way to make a fancier appetizer from something as commonplace as a can of tuna.
I have not made it in years, but doing my pantry challenge and having surprise guests, I was looking for ideas of what I could make with proteins I already had in the house, and remembered these baked tuna balls.
Somehow, someone on one of these cooking forums I am part of had a clipping that recipe, and once I got it, I was able to tweak it to make it egg and gluten free. I'm really excited about this, and I am sure this will be a regular in our house now.
This makes a large amount- feel free to halve the recipe if you're feeding a smaller crowd.

I want to try making these with my super cheap salmon heads as well.


1 cup dried onion flakes or 2 medium onions, chopped
4 cans strained tuna
1/4 cup ground flax seeds + 3/4 cup boiling water or 4 small eggs
3/4 cup mayo (I used my homemade flax based vegan mayo)
1 tablespoon mustard
1 tablespoon garlic powder
1 1/8 cup corn flake crumbs (make sure these are gluten free) or gluten free bread crumbs (or regular bread crumbs if gluten isn't an issue for you)
Corn flakes for rolling

1. If using flax eggs, pour your boiling water over your flax seeds and let it sit for 10 minutes before making the rest of the recipe.

2. Mix all the ingredients together other than the corn flakes, and if desired, blend in a blender.

3. Wet your hands and roll meatball sized balls of tuna, then roll each one in corn flakes to coat as well as you can.

4. Place on a lined baking tray and bake at 350 for 20-30 minutes.

5. Serve hot or cold. They would be extra great with a dip like mayo/ketchup, honey mustard, or tartar sauce.


Do you clip recipes from magazines or did you in the past? Or are your recipes all stored online now?
Ever had a recipe that you'd been looking for because you lost it, and managing to get your hands on it again?
Ever make tuna balls?
What is your favorite fancy item using pantry staple to serve to guests?
Does this look like a recipe you'd try?


  1. A few years ago, I converted all of my recipes to "digital"...... even my favorite family recipes are stored on my computer -- I bet that my mother is turning over in her grave, watching a whole category of ones that have been made vegan, and an even bigger category of ones made vegetarian!

    Your recipe reminds me of one of my own favorite canned fish recipes.... I don't need to be gluten-free myself, but it never hurts!

    Open to another idea about fish balls???

  2. While I'm sure it taste great, it's not that visually appealing. Would using panko instead change the taste since the corn flakes are sweet? (and yes, I will check back to see if anyone answered.)



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