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Goodness gracious, tuna balls to the rescue. Tuna is an amazing source of protein, but the flavour isn’t for everyone. It took a while to get my girls into it, which is why I’m sharing this gateway recipe with you peeps. This recipe has a slight Asian vibe, but remember you can vibe with any combo you like.
TIPS
Once cooked, these tuna balls will keep for 2–3 days in an airtight container in the fridge.
Gluten free
Use gluten-free breadcrumbs.
Fussy eaters
If you want to simplify the flavour of these tuna balls, simply omit or reduce the quantity of lemongrass.
You can cook these in an air fryer or the oven. If cooking in the oven, preheat to 180°C.
Place the remaining Panko breadcrumbs in a bowl, add all the other ingredients and mix well – I use a fork for this as it’s easy to scrape the edges of the bowl.
Using your hands, roll golf ball–sized tuna balls. Now roll the tuna balls in the panko breadcrumbs to cover them, then place them on the baking tray.
Allow the tuna balls to cool prior to popping six in each lunchbox.
| Amount per serving | |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 10g |
| Fiber | 1g |
| Protein | 8g |
| Fat | 6g |
