Luxe Recipes

Bigeye Tuna Albondigas Recipe

Bigeye Tuna Albondigas

These Spanish-style tuna "meatballs" are an addictive canapé when served with picks but can also make for a delightful tapa served with a loaf of crusty bread. By hand-chopping the Bigeye tuna, it retains some of its texture while coming together with the other ingredients to form moist, tender albondigas that are redolent of garlic and smoky pimentón.

FEATURING: Fresh Bigeye Tuna
Fresh Bigeye Tuna (Custom Cut) Qty: $59.00 / LB

These Spanish-style tuna albondigas are an addictive tapa with moist, tender balls of tuna in a smoky tomato sauce. #appetizer #tapas #spanish #tuna #recipe

Makes 20 1-inch Albondigas

Category: Entree or Appetizer

Preparation time:

Cooking time:


  • 325 grams Bigeye Tuna, finely chopped
  • 40 grams panko breadcrumbs
  • 1 large egg
  • 1 tablespoon + 1 tablespoon extra virgin olive oil
  • 65 grams grated onion about 1/4
  • 3 grams garlic grated
  • 5 grams flat-leaf parsley
  • 1/4 teaspoons salt
  • pepper
  • 7 grams garlic, minced
  • 70 grams onions, minced
  • 200 grams tomato sauce
  • 1/2 teaspoon pimentón
  • 1/4 teaspoon salt


  1. Split the tuna mixture between the two slices of bread, pressing down so it forms an even layer of tuna from edge to edge.
    put tuna breadcrumbs eggs olive oil onion parsley salt pepper into a paste
  2. Roll the mixture into little balls and place the albondigas on parchment paper.
    roll tuna mixture into balls
  3. Heat a frying pan over medium-high heat until hot. Add the remaining 1 tablespoon of olive oil and fry the albondigas, turning regularly until browned on all sides and mostly cooked through. Transfer to a plate.
    brown the albondigas in heated frying pan
  4. In the pan you fried the albondigas in, add the minced garlic and onions, you may need to add a little extra oil. Fry until caramelized (about 6 minutes).
    caramelize garlic and onion
  5. Add the tomato sauce, pimenton and salt, and then add the albondigas back into the pan. Simmer over medium low heat until the sauce is thick enough to coat the meatballs.
    add tomato sauce pimenton salt and albondigas into the pan

    heat until sauce is thick enough to coat the meatballs
  6. Serve hot with bread.
    Serve hot with bread.
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