Tuna Rissoles

Tuna Rissoles

Tuna Rissoles



For the dough:

  • 450 ml of water
  • 20 g of butter
  • 5 g of salt
  • 300 g of flour

For stuffing :

  • 250 g of natural canned tuna
  • 2 yellow onions
  • 1 pinch of turmeric
  • 1 pinch of cumin seed
  • 1 pinch of cumin powder
  • 6 stems of tail onion, chopped
  • 3 sprigs of chopped coriander
  • salt and pepper


In a saucepan add water, butter and salt. Leave on medium heat and as the water begins to boil add the flour and mix quickly before removing the pan from the fire. Continue to mix out of the heat until a paste is obtained. Allow to cool before spreading the dough.

Thinly slice the onions and crumble the tuna. Heat a frying pan with a tablespoon of olive oil. Add the tuna and sauté for 3 minutes. Then add the onions, the cumin seeds, the cumin powder, turmeric, the salt and the pepper. Mix well and cook over medium heat for 15 minutes. Once the tuna is cooked add the chopped onion tails and chopped coriander reserve to let it cool completely before proceeding with the rest.

Once the dough and the tuna are completely cooled cut the dough in half. Spread the dough and cut the size of your choice with a ravioli mold(here I used a 8.5 cm size mold). Put the cut dough into the mold add a tablespoon of tuna stuffing close the mold to seal the rissole.  Reserve and do the same with the rest of the dough until you do not have any more stuffing.

At this stage of preparation you can freeze some of the rissoles if you want to eat them later. Heat an oil bath and fry the Tuna Rissoles until golden. Leave them a bit on paper tissue to remove the remaining oil and serve them warm with a good chili sauce.

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