Spicy Tuna Ball – Recipe

Simon Blish

The recipe for these spicy tuna balls comes to us via Seychelles street food maestros Vinn Goute.

The spicy tuna balls are made with two parts fish and one part potato. Make the balls about two inches wide so that they cook evenly, and you’ll get 12-16 balls from the ingredients.

The fish balls are best served with a homemade tomato and chilli relish, or your favourite dip. Vinn Goute do a very special chilli salsa you can order direct from them.


Serves 12-16

500g fresh tuna
½ large onion, finely chopped
2-3 garlic cloves, crushed
1 small piece of ginger, finely grated
1/2 tea spoon spicy salsa
2 or 3 medium potatoes, chopped and boiled
1 large egg
oil for frying
flour for dusting
salt and ½ a teaspoon black pepper


1. Bring two and half cups of salted water to the boil. Peel and chop the potatoes into 5cm cubes then wash them. Add them to the water at boiling point and keep them at a high heat. Boil the potatoes until most of the water has evaporated or the potatoes are cooked. Ensure not to burn the pan.

2. Chop the tuna into small manageable chunks and then put them through a blender using the sharp cutting blade. Blend the ingredients for about 30 seconds until soft but not yet a puree.

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3. Add the tuna, garlic, ginger, salt and pepper to the hot potatoes. Ensure you do this straight away. The hot potatoes will start to slightly cook the tuna chunks. Mix thoroughly until well fused.

4. To the fish mixture, add the finely chopped onions, salsa and egg, mix well.

5. The mix should have cooled down enough to manage by hand now. Place some plain flour on a plate. Taking small portions of the fish mixture, roll into small 5–6cm balls and roll in the flour to coat lightly. Continue this process with the rest of the mixture. Once complete, heat up some vegetable oil and add the fish balls. Pan fry until golden brown.

Complete enjoy warm or cold.

Recipe courtesy of Vinn Goute.

About Simon Blish

Writing, drawing, editing - Simon loves it all.

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