Healthy Tuna Meatballs Recipe

A new take from Anthony Walsh, corporate executive chef at Toronto's Oliver & Bonacini restaurants.


14 oz. fresh B.C. albacore tuna
1/4 cup olive oil
1/4 cup pine nuts
1 level tsp ground cinnamon
Sea salt and freshly ground black pepper to taste
1 tsp dried oregano
1 tsp dried chili flakes
1/2 cup of fresh flat-leaf parsley, chopped
1 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 eggs
Zest and juice of 1 lemon
Fresh rapini (a handful per serving)
Olive oil
2 cloves garlic, minced
1 tsp dried chili flakes
4 fillets of salted anchovies
Salt and pepper to taste
Lemon wedges for serving


Step 1: Sear the tuna in a nonstick pan with a bit of olive oil, keeping it medium.

Step 2: Remove tuna and dice finely. Set aside.

Step 3: Add the pine nuts to the same pan and toast quickly. Add the cinnamon and cook for 30 seconds. When the nuts are golden, remove from heat.

Step 4: Combine the pine nuts and cinnamon with the diced tuna and cool.

Step 5: Add the oregano, chili flakes, parsley, breadcrumbs, cheese, eggs, lemon zest and lemon juice to the tuna mix, combine well and reserve for an hour in the fridge.

Step 6: Form tuna balls; golf ball or smaller is good. Sear gently in a nonstick pan. Top with sauce of your choice and bake for 7-10 minutes prior to serving. Serve with saute?ed rapini.

Step 7: For the rapini, roughly chop the rapini into 1 cm pieces, stems, leaves and all. Saute? in olive oil over medium heat for 5 minutes, the colour should be a brilliant green.

Step 8: Add the minced garlic, chili flakes and anchovies. Cook for a further 5 minutes.

Step 9: Season lightly with salt and pepper. Serve with the tuna balls and a wedge of lemon, drizzle with olive oil.

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