Savory tuna truffles with Philadelphia or robiola, no baking required, ready in minutes with few ingredients, a summer recipe, an easy recipe and a budget-friendly recipe for a tasty appetizer. The savory tuna truffles are an original idea for easy and quick appetizers to serve in summer, at parties, or on any other occasion. This is a very simple recipe: just spreadable cheese like robiola or Philadelphia, tuna, lemon zest and juice and a bit of pink pepper to create a very quick and flavorful dish that you can garnish as you prefer. I chose sesame seeds, but chopped nuts or other types of seeds are fine too. For the tuna truffles you only need a few ingredients, you work everything in one bowl, nothing gets messy and in no time a tasty and super good recipe is served. Try them — I’m sure this appetizer will win everyone over. If you enjoy cold tuna dishes you must try the Potato Boats with Tuna and Mayonnaise and the Tuna Potato Salad with Hard-Boiled Eggs, and if you’re looking for fun summer ideas, check out our collection of quick summer recipes! Now head to the kitchen to discover the recipe for tuna and spreadable cheese truffles, but before you go I remind you that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Day 6 Hours
- Preparation time: 10 Minutes
- Portions: 15 truffles
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the tuna truffles
- 7 oz tuna in oil (drained)
- 7 oz spreadable cream cheese (or robiola (about 1 cup))
- to taste lemon zest
- to taste lemon juice
- to taste pink peppercorns
- to taste sesame seeds
- to taste black sesame seeds
Tools
- Bowl
- Plates
- Refrigerator
Steps
To prepare the savory tuna truffles, drain the tuna and collect it in a bowl together with the spreadable cheese, the lemon zest, the juice of half a lemon, and crushed pink peppercorns.
If you use robiola, reduce the lemon juice slightly to avoid a mixture that is too soft. Mix well and place in the freezer for 30 minutes or in the refrigerator for 1 hour.
Scoop walnut-sized portions with a spoon and form balls. Roll the balls in sesame seeds or in whatever coating you chose, and the savory tuna truffles are ready. Serve immediately or store in the refrigerator for up to 24 hours, covered with plastic wrap.
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