Ingredients for Tuna Balls With Cream Sauce
- 1 (5 ounce) can Solid White Tuna Packed In Water, drained
- 3 cups crushed Corn Flake Crumbs, divided
- 1/2 cup Mayonnaise
- 1 large Egg
- 1/4 cup finely chopped Green Onions
- 1 tablespoon Prepared Yellow Mustard
- 1/4 cup White Sauce Mix
- 1 cup Milk
- 1/2 cup Frozen Peas
- 1 teaspoon Dried Dill Weed
- cooked egg noodles
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How to Make Tuna Balls With Cream Sauce
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 (5 ounce) can tuna (drained), 2 cups crushed cornflake crumbs, 1/2 cup mayonnaise, 1/4 cup finely chopped onion, 1 large egg, and 1 tablespoon yellow mustard.
- Gently mix until well combined. Do not overmix.
- Shape the mixture into 12 balls, approximately 1 1/2 inches in diameter.
- Place the remaining 1 cup crushed cornflake crumbs in a shallow dish.
- Roll each tuna ball in the crumbs to coat evenly.
- Arrange the coated tuna balls in a 9-inch pie plate.
- Bake for 20-25 minutes, or until golden brown and heated through.
- While the tuna balls are baking, prepare the sauce: In a small saucepan, whisk together 1 cup milk and 1/4 cup white sauce mix (or 2 tablespoons all-purpose flour mixed with 1 cup milk).
- Cook over medium heat, stirring constantly, until the sauce thickens to your desired consistency (about 5-7 minutes).
- Stir in 1/2 cup frozen peas and 1 teaspoon dried dill weed.
- Cook for another 2 minutes, or until peas are heated through.
- Serve the baked tuna balls over cooked egg noodles and drizzle generously with the creamy dill sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
24g
Carbs
7g
