msc_ecolabel

Spicy Thai tuna meatballs

Prep time 15 mins
Cooking Time 10 mins
Serves 4

Recipe By

Andrea Brown Andrea is a Registered Holistic Nutritionist and the creative mind behind Balancing Andie.

Tuna Meatballs:

  • 1 tbsp red curry paste
  • 1 tbsp olive oil (or any mild oil)
  • 2 tbsp rice vinegar (or lemon juice)
  • 1 tbsp fish sauce
  • 2 whole eggs
  • 1/4 cup finely chopped green onion
  • 1 tbsp minced fresh garlic
  • 1 tsp minced fresh ginger
  • 1 tsp shrimp paste
  • 1/4 tsp finely ground sea salt
  • 1/4 tsp finely ground black pepper
  • 1/8 tsp chili flakes (optional)
  • 3 (170g) cans flaked white tuna in water, MSC certified
  • 3/4 cup whole wheat panko breadcrumbs
  • Avocado oil for frying

Tomato Spaghetti (optional):

  • 650ml jar of pasta sauce
  • 1 cup filtered water
  • 340g box spaghetti (whole wheat or gluten-free)
  • 2 tbsp chopped green onion
  • 1 ½ cup sliced green bell pepper
  • 1 ½ cup chopped green beans
  • 2 tbsp olive oil
  • Salt and pepper to taste
  1. In a large bowl, mix all tuna meatball ingredients except for tuna cans and breadcrumbs until well combined. Stir in tuna and breadcrumbs. Transfer to refrigerator for 15 minutes to allow for breadcrumbs to absorb moisture.
  2. Remove meatball mixture from refrigerator. Take about 1 heaping tbsp of tuna mixture and give it a gentle squeeze to remove any excess liquid and then form into a ball. Repeat with the entire mixture. Makes approximately 16 meatballs depending on size.
  3. Meanwhile begin cooking spaghetti according to package instructions. Set aside.
  4. Using about 2 tbsp of avocado oil, pan fry the tuna meatballs on medium heat, in separate batches if required to avoid crowding the pan. Fry until all sides are brown, about 10 minutes total. Repeat until all balls are done and set aside.
  5. For spaghetti, heat olive oil in a medium sized pot on medium heat. Add in veggies and spices and cook to your liking. Add in tomato sauce and water. Allow the mixture to bubble at which point you can remove from heat, add in spaghetti and toss to coat. Serve with meatballs and enjoy!
Note: You can substitute MSC certified canned salmon for tuna in this recipe.

Read more about this recipe on the Balancing Andie blog.

Ingredients

Method

Tuna Meatballs:

  • 1 tbsp red curry paste
  • 1 tbsp olive oil (or any mild oil)
  • 2 tbsp rice vinegar (or lemon juice)
  • 1 tbsp fish sauce
  • 2 whole eggs
  • 1/4 cup finely chopped green onion
  • 1 tbsp minced fresh garlic
  • 1 tsp minced fresh ginger
  • 1 tsp shrimp paste
  • 1/4 tsp finely ground sea salt
  • 1/4 tsp finely ground black pepper
  • 1/8 tsp chili flakes (optional)
  • 3 (170g) cans flaked white tuna in water, MSC certified
  • 3/4 cup whole wheat panko breadcrumbs
  • Avocado oil for frying

Tomato Spaghetti (optional):

  • 650ml jar of pasta sauce
  • 1 cup filtered water
  • 340g box spaghetti (whole wheat or gluten-free)
  • 2 tbsp chopped green onion
  • 1 ½ cup sliced green bell pepper
  • 1 ½ cup chopped green beans
  • 2 tbsp olive oil
  • Salt and pepper to taste
  1. In a large bowl, mix all tuna meatball ingredients except for tuna cans and breadcrumbs until well combined. Stir in tuna and breadcrumbs. Transfer to refrigerator for 15 minutes to allow for breadcrumbs to absorb moisture.
  2. Remove meatball mixture from refrigerator. Take about 1 heaping tbsp of tuna mixture and give it a gentle squeeze to remove any excess liquid and then form into a ball. Repeat with the entire mixture. Makes approximately 16 meatballs depending on size.
  3. Meanwhile begin cooking spaghetti according to package instructions. Set aside.
  4. Using about 2 tbsp of avocado oil, pan fry the tuna meatballs on medium heat, in separate batches if required to avoid crowding the pan. Fry until all sides are brown, about 10 minutes total. Repeat until all balls are done and set aside.
  5. For spaghetti, heat olive oil in a medium sized pot on medium heat. Add in veggies and spices and cook to your liking. Add in tomato sauce and water. Allow the mixture to bubble at which point you can remove from heat, add in spaghetti and toss to coat. Serve with meatballs and enjoy!
Note: You can substitute MSC certified canned salmon for tuna in this recipe.

Read more about this recipe on the Balancing Andie blog.
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}