TUNA MEATBALLS

Tuna meatballs (4 pers.)

These tuna meatballs are perfect if you are not so good with the fishy-taste. They are very soft and moist and go perfect with tomato sauce and cauliflower rice.

You need:

300 g tuna (drained from water)

½ dl    capers

1          onion

2          eggs

1 tsp.   Dijon

Juice from 1 lemon

100 g    peas
1          garlic

2 tbs.   basil or parsley

1 tbs.   oregano

1 tsp.   olive oil

Method:

Blend peas, garlic and onion with the lemon juice, herbs and oil. Mix in the rest of the ingredients by hand – Yes! Put your fingers in and smooch for the best result.

When the mince is sticky and well combined leave in the fridge for at least 15 minutes for allowing the taste of the spices to spread. 
Turn it into about 10 meatballs on bake paper and cook for about 20 minutes at 200 degrees or fry them until they are golden brown (about 20 min at medium-high heat).

Calories in each ball: 70