Lets tap into our New York southern Louisiana Cajun Style roots and create my favorite sandwich into a deep fried delicious Po Boy sub. We used Hampton Creek Cholesterol Free JustMayo as a way to make us feel less horrible for consuming this masterpiece.
Combine 2 small cans of tuna with roughly 3 Tbsp Mayonnaise, a dash of salt, pepper and 1 tsp of Cajun Seasoning and mix.
*If your mixture is too wet, add breadcrumbs to stiffen it up*
Make about 1-1/2 inch balls and roll it into the breadcrumbs until fully coated.
Lay on parchment sheet and freeze for at least 30 minutes or until firm.
We toasted our roll and spread on a layer of Truffle Mayonnaise, green leaf lettuce, tomatoes with some salt & pepper and pickles.
Deep fry the tuna balls @ 350°F for just a few minutes until you get the color you want. They are delicate so don't shake the basket, just let them fry.
Now layer at least 4 of these onto our sandwich and then finish it off with a drizzle of Sriracha Mayonnaise.
Share this sandwich by cutting it in half and you have a very satisfying lunch.
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