Crispy Tuna Balls
|Egg||1 , beaten|
|Canned chunk light tuna||13 Ounce (2 cans, 6 1/2 ounce size)|
|Onion||1 Small, minced|
|Canned consomme||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped almonds/Sesame seeds||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Poultry seasoning||1 Teaspoon|
Combine thoroughly all ingredients including the few drops of broth on the tuna, with the exception of the cornflake crumbs.
Shape into small 3/4 inch balls and roll in cornflake crumbs.
Arrange in one layer in lightly greased shallow baking pans.
Bake in a hot oven of 450 degrees until lightly browned about 10 minutes.
Use immediately or cool, wrap and freeze.
Use within 3 months for best flavor.
To use, heat in a 375 degree oven for 15 minutes.