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    Scott Adams

    Tuna Fish Balls - Brazilian Appetizer (Gluten-Free)

    Scott Adams
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    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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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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