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Gefilte Fish, Tuna (P, KLP, TNT)
Source: Self
Serves: 8

2 small carrots
2 small onions
1 can of tuna (in oil or water), do NOT drain the liquid
sugar and pepper to taste
3 eggs
1/2 cup matzo meal

Slice one carrot and one onion and place in 6 quart pot. Add water for 1/2 the pot. Season with pepper and sugar to taste. Bring to boil.

In food processor with steel blade: Process 1 carrot and one onion until finely chopped. Do not puree. Add tuna with liquid. Process until blended.

In separate bowl, by hand: Beat 3 eggs. Add matzo meal. Add pepper and sugar to taste. Add tuna mixture. Add more matzo meal if necessary until the mixture is able to hold form in shaping balls. Do not add too much matzo meal or it will be too heavy.

Put balls in boiling water. Lower flame and cook for 20 minutes. Remove fish balls from water to platter. Place a carrot slice on each ball for decoration.

On special occasions I buy a carp and have the store clean it and cut it "Polani" style, i.e., take off the head, do not slice down the belly. Clean from the head and have sliced into steaks. I then put the head and tail at the bottom of the pot along with the sliced carrot and onions as above. I fill the steak slices with fish balls and put the remaining balls around them in the water. The rest of the recipe is the same. This gives the fish an even more "gefilte" taste.

The recipe is easily doubled and tripled.

Posted by Chaya Grodner

Nutritional Info Per Serving: N/A