Take your tuna sandwich to the next level with these tuna meatball poboy sandwiches! Creamy remoulade slaw in a bun topped with Cajun spiced tuna meatballs.
Author:Alison's Allspice
Prep Time:35 mins
Cook Time:5 mins
Total Time:40 mins
Yield:6 sandwiches
Category:Main
Cuisine:Cajun
Ingredients
Meatballs
2 12-oz cans solid white albacore tuna
1 cup whole wheat bread crumbs
1 1/2 tsp old bay seasoning
5 garlic cloves, minced
1/2 tsp each: onion powder and fresh lemon zest
1/4 tsp cayenne pepper
2 large eggs, beaten
2 TBS canola oil
Remoulade Slaw
2 cups shredded green cabbage
1/2 cup shredded carrot
1/4 cup mayo
1 tsp each: Worcestershire sauce, Louisiana hot sauce, and fresh lemon juice
1/2 tsp Dijon mustard
2 garlic cloves, minced
Poboys
6 whole wheat hoagie buns
Mayo, for serving
Instructions
Meatballs
Combine tuna through cayenne pepper in a large bowl, breaking up large chunks of tuna with the back of a spoon. Taste meatball mixture and adjust seasonings to your taste preferences. Mix in eggs.
Form 18 meatballs from the tuna mixture, squeezing each into a tight ball. Place as many meatballs as will fit into a large skillet coated with 2 TBS canola oil (or other neutral flavored oil). Cook over medium heat until golden brown and firm, rotating meatballs occasionally, ~5 minutes.
Remoulade Slaw
Combine all ingredients for the slaw and set aside.
Poboys
Smear each roll with mayo, spoon slaw mixture down the center, and top with 3 warm meatballs.