1 (6 1/2 oz.) can tuna, drained
1 egg, beaten
1/4 c. fine dry bread crumbs
2 tbsp. mayonnaise
1/4 tsp. Worcestershire sauce
1/8 tsp. onion powder
1/4 c. veg. oil

Flake tuna into bowl (fine). Stir in egg, bread crumbs, mayonnaise and Worcestershire sauce. Shape into 1 inch balls. Heat oil in large skillet. Fry tuna balls until firm and golden on all sides. Drain on paper towels. Serve warm makes 24 appetizers.