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    Scott Adams

    Tuna Fish Balls - Brazilian Appetizer (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Paula Santos.

    4 cups cooked mashed potatoes
    1 can of tuna fish
    ½ tablespoon chopped onion
    3 eggs
    Salt & pepper
    Corn starch if necessary

    Mix potatoes, tuna fish, egg yolks and seasonings. Beat egg whites for 5 minutes and add to mixture. Make into balls (ping pong ball sized) and fry in hot oil.


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    This was delicious! I added some things to jazz it up a bit... fresh parsley and chopped scotch bonnet peppers. I have a feeling that you can add a few more things with this recipe -- just make sure that the mix doesn't become runny... if it does, add some more potatoes or corn starch.

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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