Tuna Mac and Cheese Balls Recipe

Ingredients

Mac and Cheese Base

• 1 pound casserole elbow pasta
• 6 cups whole milk
• 1 stick unsalted butter (½ cup)
• 4 tablespoons all purpose flour
• 1 cup heavy cream
• 8 ounces cheddar (fresh grated)
• 8 ounces colby jack (fresh grated)
• 1.5 teaspoons salt (divided)
• 0.5 teaspoon ground mustard
• 0.5 teaspoon white pepper

Tuna and Breading

• 1 jar Tonnino Tuna Fillets in Olive Oil (drained)
• 1 jar Tonnino Tuna Fillets in Garlic and Olive Oil (drained)
• 4 large eggs (beaten)
• 4 cups panko breadcrumbs
• 1.48 liter canola or vegetable oil for frying

Sriracha Mayo Dipping Sauce

• 1 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon minced garlic

Instructions

Cook the Pasta

1. In a large pot, heat the milk over medium heat. Add the pasta, stirring frequently to avoid clumping. Do not boil the milk.
2. Cook the pasta in the milk over medium heat for 15 to 20 minutes until pasta is al dente. Milk should be simmering, but not boiling, you don't want to burn the milk or cause it to separate.
3. Reserve 2 cups of the milk before straining, set pasta aside.

Prepare the Sauce

1. In a large, deep sided saucepan or braiser, melt the butter over medium-low heat. Whisk in the flour, continuously whisking for 2 minutes until the roux (flour-butter mixture) is a golden color.
2. Reduce heat to low and slowly pour in the reserved milk while whisking. It will bubble and steam. Continue whisking until completely incorporated and there are no flour clumps.
3. Repeat with the cream.

Make it Cheesy

1. Add the cheese one handful at a time, whisking into the sauce until incorporated. Once all the cheese is melted and smooth, stir in mustard, pepper, and 1 teaspoon salt.
2. Add the pasta, mixing until all the pasta is well coated with the cheese sauce.

Prep the Tuna

1. Remove the tuna fillets from the oil. Break apart into bite sized pieces over the macaroni and cheese. Gently stir into the pasta until well distributed.
2. Spread the tuna casserole into an even layer and chill in the refrigerator for at least 4 hours until completely cold. Overnight is best. This step is crucial in shaping the fritters.

Form and Bread the Fritters

1. Using a large cookie scoop or eye balling it with a spoon, scoop a ball of tuna casserole, pack together and roll slightly to smooth. You want each ball to be smaller than a baseball but a little larger than a golf ball.
2. Repeat until all the tuna casserole is formed into fritter balls. Place the well beaten eggs in one bowl and the panko crumbs in another.
3. Season the panko crumbs with 1/2 teaspoon of salt. Roll each tuna casserole ball in the egg wash, drain off the excess, then roll through the panko crumbs packing the crumbs on slightly. Shake off excess and set aside.

Fry

1. In a heavy bottom, deep sided pan such as a dutch oven, heat the oil to 350°F to 375°F. Depending on the size of your pan, fry 4 to 6 balls at a time for 3 minutes each side, until golden brown.
2. After flipping the tuna mac and cheese balls, gently move them around in the pan to avoid sticking to the bottom. After frying, drain with a slotted spoon and transfer to a paper towel lined platter.
3. Test one to ensure the center is hot and creamy.

Dipping Sauce

1. Combine the mayo, sriracha and garlic in a bowl. Serve in a bowl for dipping or to drizzle over the top!

Notes

• Use fresh grated cheese for the best results—pre-shredded cheese contains anti-caking agents that can affect the sauce texture.
• The milk must be simmering gently, not boiling, to prevent burning and separation.
• Chilling the tuna casserole mixture overnight is ideal for easier handling when forming the fritters.
• A candy or frying thermometer ensures the oil reaches the proper temperature for even cooking.