Have you ever enjoyed a poboy sandwich? They are a New Orleans classic often times filled with fried seafood. I made tuna meatball poboy sandwiches to reflect the classic seafood filling, but with a fun new twist!
I used solid white albacore tuna in my recipe because I wanted quality tuna flavor in my meatballs. Sometimes I feel like a food snob saying “don’t buy the cheap tuna.” The reality of the situation is, quality food will end with quality results. Every time.
Using cooked tuna does lead to one easy mistake: overcooking the meatballs and drying them out. Don’t skimp on the oil in the pan, and serve the sandwich with extra mayo, just to be on the safe side!
Variations to the Tuna Meatball Poboy Sandwiches recipes:
- I always have cabbage and carrots on hand for recipes like this. If you don’t stock them, a bag of coleslaw mix will also work!
- I used hoagie rolls for my sandwiches instead of a traditional french bread. I liked their soft texture and they are easier to find in whole wheat. Brat buns would also work.
- Skip the bun. Make this recipe into a salad using the slaw sauce as a dressing. Toast some bread slices to use as croutons, or leave them out to keep this variation low carb!
Tuna Meatball Poboy Sandwiches
Prep time
Cook time
Total time
Take your tuna sandwich to the next level with these tuna meatball poboy sandwiches! Creamy remoulade slaw in a bun topped with Cajun spiced tuna meatballs.
Author: Alison's Allspice
Recipe type: Main
Cuisine: Cajun
Serves: 6 sandwiches
Ingredients
Meatballs
- 2 12-oz cans solid white albacore tuna
- 1 cup whole wheat bread crumbs
- 1½ tsp old bay seasoning
- 5 garlic cloves, minced
- ½ tsp each: onion powder and fresh lemon zest
- ¼ tsp cayenne pepper
- 2 large eggs, beaten
- 2 TBS canola oil
Remoulade Slaw
- 2 cups shredded green cabbage
- ½ cup shredded carrot
- ¼ cup mayo
- 1 tsp each: Worcestershire sauce, Louisiana hot sauce, and fresh lemon juice
- ½ tsp Dijon mustard
- 2 garlic cloves, minced
Poboys
- 6 whole wheat hoagie buns
- Mayo, for serving
Instructions
Meatballs
- Combine tuna through cayenne pepper in a large bowl, breaking up large chunks of tuna with the back of a spoon. Taste meatball mixture and adjust seasonings to your taste preferences. Mix in eggs.
- Form 18 meatballs from the tuna mixture, squeezing each into a tight ball. Place as many meatballs as will fit into a large skillet coated with 2 TBS canola oil (or other neutral flavored oil). Cook over medium heat until golden brown and firm, rotating meatballs occasionally, ~5 minutes.
Remoulade Slaw
- Combine all ingredients for the slaw and set aside.
Poboys
- Smear each roll with mayo, spoon slaw mixture down the center, and top with 3 warm meatballs.
Recipe inspired by Dude that Cookz.
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