Tuna Kofta With Mint Yoghurt Sauce


Delicous little Tuna Kofta balls.

Prep time:30 mins

Cook time:5 mins

Makes: 20 small kofta balls


  • 1 teaspoon oil
  • 1 small onion, chopped
  • 1 teaspoon ground cumin
  • 400g can Edgell Chick Peas, drained
  • 1 egg, beaten
  • 425g can John West Tuna in Olive Oil, well drained
  • 1 tablespoon chopped flat leaf parsley
  • Grated rind of 1 lemon
  • 1½ cups fresh breadcrumbs
  • 500g natural yoghurt
  • 1/3 cup shredded fresh mint leaves
  • Oil for deep frying


Step 1

Heat oil in a small pan, add onion and cook for 2 minutes. Add cumin and cook another minute, stirring well.

Step 2

Place drained Edgell Chick Peas, egg and onion mixture into a food processor and process until chopped. Place in a bowl and stir in drained John West Tuna, parsley and lemon rind. Season to taste.

Step 3

Using wet hands, shape 1 tablespoonful of mixture into a small oval ball, repeat to make 20. Roll in fresh breadcrumbs. Chill for half hour.

Step 4

Heat oil in saucepan or deep fryer to 180ºC. Cook kofta for 2-3 minutes or until golden brown. Drain on absorbent paper.

Step 5

Serve with combined yoghurt and mint.

Tasty Tip!

Kofta balls can be cooked and frozen for up to 1 month before using. Allow to thaw in the refrigerator overnight. Don’t overcrowd the deep fryer; cook a few at a time for best results. Spoon yoghurt into small dressing containers which are available from supermarkets.

Tuna Kofta With Mint Yoghurt Sauce
Average user rating:
  • 5

Featured in this recipe

  • Chick Peas 400g

    Chick Peas 400g

  • Tuna Olive Oil Blend 425g

    Tuna Olive Oil Blend 425g

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