Tuna 'Meatballs' & Tomato Sauce
2 tins (220-240g drained weight) Tuna Chunks in Spring Water
1 Large Egg
30g Ground Almonds or Milled Linseed
10g Coconut Flour
10g Pine Nuts
Seasoning & spices of choice: We used salt, pepper, chopped fresh parsley and garlic powder.
10g Butter or Olive Oil or Cooking Coconut Oil
100g Shallots, finely chopped
200g Passata or Tinned Chopped Tomatoes
Salt & Pepper to taste
Preheat the oven / air fryer to 200°C.
Place the drained tuna into a mixing bowl and break apart with a fork.
Add the egg and mix with the tuna.
Add the coconut flour, ground almonds, pine nuts and seasonings and mix again.
Take a spoon of mixture and mould into a meatball. Repeat with the rest of the mixture - we usually get around 12 meatballs (6 per portion).
Bake / air fry the meatballs for 10-15 minutes until slightly golden and firm.
Whilst the meatballs are in the oven, prepare the sauce.
Heat the oil in a small saucepan over a low heat.
Gently fry the shallots to soften them for a few minutes.
Add the passata / chopped tomatoes and heat through until bubbling. Allow to simmer for around 10 minutes.
If you prefer a smooth sauce, allow it to cool slightly and blitz with a hand blender.
When the meatballs are ready, add them to the sauce and stir, or serve the meatballs and pour the sauce over the top.
Nutrition per serving
Calories 381, Carbs (net) 6.6 grams, Protein 38.2 grams, Fat 21.2 grams