Fresh Tuna Meatballs
Tired of grilled tuna and looking for new way to cook it? Try this recipe! An original way to bring fresh tuna on your dining table. The sauce can be used to dress pasta or rice too.
In an attempt to eat more whole foods and less process on, I am trying to cut down on my consumption of canned products and instead going more and more for fresh ones.
I love meatballs, and just as much (if not more) I love my tuna and ricotta ones, so moist and so tasty. Switching now to fresh tuna I decided to try use this lean and packed with protein fish into a new recipe.
This time, to keep things “soft and tender” I have dressed the fishballs with some fresh pasta sauce which I have then use to dress some whole wheat spaghetti. This was my lunch this past Sunday and let me tell you, it was delicious!
Ingredients (makes 11 meatballs):
- 500 g fresh ground tuna
- 2 clove garlic
- 1 tsp fry oregano
- 1 egg
- 2 tbsp whole bran
- 1/2 tsp Himalaya salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh parsley
- zest of 1/2 lemon
- 1/4 cup flour (I used tapioca, but standard flour is ok too)
- 1/4 cup extra virgin olive oil (I used organic Alce Nero)
for the sauce and pasta
- 1 jar tomato sauce (I used organic Alce Nero)
- 340 g whole wheat spaghetti (I used organic Alce Nero)
In a bowl combine tuna, eggs, parsley, oregano, minced garlic, wheat bran, zest of lemon, salt and pepper
using your hand mix all the ingredients together
form about 11-12 balls, coat them in flour (paleo option – go for tapioca flour)
and brush them with olive oil
Bake at 200 for about 20-30 min (you could also fry them in canola oil if you prefer)
Serve them with a side of salad or dress them with tomato sauce and some Italian spaghetti!
Oh boy this lunch was SOOOO good!
And if you are interested in the macros, here is the nutritional facts per ball:
- 104 kcal
- 5.1 g fat
- 0.8 g carbs (0.3 fibers, 0.1 sugar)
- 13.3 g protein