Tuna balls

Tinned tuna. 

Popcorn kernels and brown rice processed to dust and added to boiling water, heavily seasoned, forms a paste that comprises the pervasive substance in which tinned tuna and aromatics are suspended. 

That ↑ forms a paste, additional flour forms a glue that makes it possible to avoid using egg. Egg is not a bad idea, I just didn't feel like using one so my substance needed additional glue. Flour will combine with additional moisture in the vegetables and the tuna along with the pasty corn and rice mixture. 

All of that ↑ is leavened with baking powder

Deep fried in moderately hot oil. You'll want the inside to cook completely before the outside goes dark.

If wet tuna mixture is coated with flour with the excess patted off then the balls will form a thin crisp shell encompassing a light and soft and flavorful interior. 

These tuna balls are delicious.

The red sauce is catsup with chile flakes and mustard My mustard™.

*  white albacore tuna

*  celery

*  onion

*  corn powder

*  rice powder

*  water

*  baking powder

* chile pepper flakes

* sea salt

* black pepper

* oil to deep fry tuna balls

Canned tuna

Canned tuna. Can you imagine that? Every now and then I get an unmanageable craving for something utterly déclassé and familiar only to dark recesses and abandoned fragments of fading memory as if originating in another lifetime, and I don't even know where this comes from, day school cafeterias or what. It's pathetic really. The original idea that propelled me was to open a can of tuna and mix in some finely diced onion and eat it straight from the can like an alley cat. But then I noticed pickle relish in the refrigerator door, homemade mayonnaise that was heated so the egg was still passable, a perfectly ripened avocado on a lower shelf, and a couple English cucumbers along with fresh ginger. In the end, the only cause for scorn would be abject absence of fresh herbs. Well, that and tuna from a can. The stupid thing is, I've got all kinds of real seafood just waiting to go. Tuna even. Which goes grey when you cook it from lovely luscious voluptuous lustrous opaque red, so it's raw or it's nothing. Or this. Thank you commercial fisherman for this here canned tuna, sorry there, Dolphins who didn't have the good sense to keep a cautious distance, it's all about Darwin, you know. Whatzit, you're supposed to be smart, aren't you?

I tell you, I can't get enough of this crap. I could start right over and make another batch.