I’ve been a vegetarian for about six years now, and I’ve made my share of tuna fishballs.
I’ve also made homemade ones that I’ve tweaked a little bit.
I don’t have to worry about my cooking process getting stale or anything like that.
I just use canned tuna, and that’s it.
I’m not the biggest fan of the white tuna fish, but if you don’t want to worry too much about that, there’s a way to make tuna fishball substitutes.
And while I have my doubts about how much of a good alternative it is, I’m also convinced that the flavor of tuna is worth it.
Here’s how you can make them at home, in the comfort of your own kitchen.