Tuna Cheese Ball

    (67)
    15 minutes

    This is your basic party cheese ball, addictive and simple. Serve with crackers or veggies like celery and carrots.


    65 people made this

    Ingredients
    Serves: 24 

    • 1 (185g) tin tuna, drained and flaked
    • 220g cream cheese, softened
    • 3/4 cup chopped pecans
    • 1/4 cup chopped onion

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. In a medium bowl, blend tuna, cream cheese, 1/2 the pecans and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (67)

    Reviews in English (52)

    by
    51

    I used this recipe as a base and took the advice of others to add some spices. I added fresh chopped parsley, garlic powder, salt and pepper to the cheese/tuna mixture and then rolled the finished ball in more fresh parsley. It made a pretty green ball when it was finished and ended up being a great Christmas party appetizer. Next year I might try putting an ornament top with a string on it to make it look like an ornament. The flavor was wonderful.  -  16 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    42

    The first time I made this, we ate it within a few hours of preparation and I couldn't see why people liked it; I thought it was bland. I sent it to work with my husband the next day and his coworkers not only devoured every drop, but they asked for the recipe! I made it again and found that it tastes much better if you let it sit in the fridge overnight!  -  24 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    24

    The cheese ball was good if you add a tsp of accent seasoning, a pinch of salt and some black pepper. It was sorta bland according to the recipe submitted but once you add the extras it turns it into a wonderful appeptizer. I also recommend stirring it witha rubber spatula to make it very smooth.. chill it FIRST, then roll in pecan pieces.. It went very well at a party I threw!  -  02 Oct 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate