Tuna Lemon Cake Pops with White Cheese and Chives

• Sesame seeds (golden or black)
• Poppy seeds
• Finely chopped chives
• Fine breadcrumbs (optional)

Instructions

1. Prepare the tuna. Drain the tuna extremely well so it is as dry as possible. This step is key for a mixture that holds its shape: excess moisture can make the paste soft, sticky, and harder to roll. Press the tuna gently in a strainer if needed, then transfer it to a mixing bowl. Using a fork, flake and crumble it very finely, breaking down any larger pieces so the texture becomes evenly distributed throughout the mixture.
2. Make the mixture. Add the drained fromage blanc (or the fresh cheese), then stir in the mustard. Finely grate the entire lemon zest directly into the bowl, keeping the zest light and fragrant while avoiding the bitter white pith. Add 1 teaspoon of lemon juice—just enough to lift and brighten the flavor without loosening the mixture too much. Season with salt and pepper, then add the chopped chives. Mix thoroughly so the ingredients are evenly combined, with no pockets of plain cheese or concentrated seasoning.
3. Check the texture. Continue mixing until you obtain a smooth, homogeneous paste that holds together well. You’re aiming for a consistency that is cohesive and pliable, not runny: it should clump together easily when pressed and feel slightly firm rather than wet. If the mixture seems too moist or struggles to keep its shape, add a small amount of fine breadcrumbs to bind everything. Work it in gradually, mixing between additions, until the paste becomes easier to handle while still staying tender and creamy.
4. Shape the pops. Take small portions of the mixture and roll them between the palms of your hands to form regular balls, about the size of walnuts. Rolling with light, even pressure helps create a smooth surface and consistent size, which makes the coating adhere more evenly and gives a neat final presentation. If the mixture starts to stick to your hands, pause briefly and continue shaping once it feels a bit firmer, keeping the balls as uniform as possible.
5. Coat the balls. Set up several small plates with your chosen coatings: sesame seeds, poppy seeds, and finely chopped chives. Roll each ball in the coating of your choice, turning it gently so the surface becomes fully covered. Take a moment to press very lightly if needed so the seeds and herbs cling well, and ensure there are no bare patches. Coating not only decorates the cake pops but also adds a pleasant contrast in texture—crisp seeds, fresh herbs, and an optional fine crumb layer.
6. Insert the sticks. Carefully push a lollipop stick (or a small wooden skewer) into each ball. Insert it gently so the ball doesn’t crack: a steady, controlled motion works best. Push the stick in far enough to hold securely, keeping it centered so the cake pop sits straight and looks tidy when served. Handle the pops delicately once the sticks are in place to maintain their round shape and coating.
7. Chill and set. Arrange the cake pops on a plate, or stand them upright by inserting the sticks into a polystyrene support. Refrigerate for at least 1 hour so they firm up properly. This resting time allows the mixture to set, improving the texture and making the pops easier to pick up and serve cleanly. Once chilled, they should feel noticeably firmer to the touch and hold their shape well from plate to bite.
   

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