Gluten Free Tuna and Ricotta Balls - Finger Food
Prep time
Cook time
Total time
  • 200 g of canned tuna in olive oil - drained
  • 300 g ricotta
  • 1 tablespoon of white onion - finely chopped
  • 2 tablespoon parsley - finely chopped
  • 2 tablespoon vinegar-brined capers - well-drained
  • 2 tablespoons of grated parmesan cheese
  • 5 tablespoons of gluten free bread crumbs for rolling,
  • 2 eggs - whisked
  • spray oil for baking or oil for frying
  • pepper to taste
  1. In a bowl, mix the ricotta, tuna, cheese, capers, parsley, pepper and onion together. Then add in the whisked eggs and mix. Don't over mix too much as you want to keep the crumbly, moist texture.
  2. Using you hands, place a tablespoon amount into your hand and shape into the 'finger food' shape you want and roll them in gluten free breadcrumbs and coat.
  3. For Baking
  4. When baking them, roll the balls and place onto baking paper and spray or drizzle with a good quality oil and place them in to oven to bake in a moderate (180ÂșC) preheated oven for 25 mins.
  5. For Frying
  6. In a frypan add in a good amount of oil and fry each side of the tuna and ricotta fingers. You can make them as crispy as you like by leaving them a little longer on each side. When cooked, drain on paper towel.
  7. Enjoy!!
Recipe by Sparkles in the Everyday! at