As the summer approaches, I tend to go for simple, fresh meals that require less cooking time. Tuna is one of those staples I always have in the pantry when I’m looking to make a quick meal. These baked tuna balls are a great addition to any dish, and my favorite part is that you can make them in advance for the week or freeze them and use whenever you want!⠀
- 4, 2.6 oz pouches of Starkist Tuna Creations® Ginger Sesame, 10.4oz total of tuna
- 1/4 cup scallions, finely chopped⠀
- 1/2 teaspoon ground paprika⠀
- 3 tablespoons flour, can add more as needed if mixture isn’t firm enough
- 2 eggs⠀
- 1 1/2 cups baby kale⠀
- 1/4 cup feta cheese⠀
- 1/2 cup cooked chickpeas⠀
- 6 cherry tomatoes, halved⠀
- 1/4 red onion, thinly sliced⠀
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- 1/2 avocado⠀
- 1/2 jalapeno⠀
- Juice of small lime⠀
- 1 cup water⠀
- 1/4 teaspoon salt⠀
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Preheat the oven to 400F⠀
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Add all the ingredients for the tuna balls in a bowl and whisk together⠀
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Using an ice cream scoop, scoop out tuna balls and place onto a parchment paper lined baking sheet. Should make 8-9 balls.⠀
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Spray the balls with oil, and bake for 15 minutes. Then transfer to broiler and cook an add’l 3-4 minutes, until the balls are golden.⠀
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While the balls are being cooked, let’s assemble the salad and make the dressing.⠀
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Add the kale to a serving bowl and top with the rest of the ingredients for the salad.⠀
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Blend the ingredients for the dressing and set aside.⠀
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Once the tuna balls are done, add them to the salad, and drizzle the dressing. Store the leftover dressing in the fridge. Enjoy!
