High-protein Spicy Tuna Bites
PREP 20 MIN•COOK 15 MIN
Number of servings
1⁄4 tsp olive oil
1⁄4 onion finely diced
120g tinned tuna in springwater (drained weight)
1⁄4 cup (20g) almond meal
3⁄4 large egg lightly beaten
1⁄8 cup (25g) Greek yogurt (or dairy-free alternative) plus extra to serve
1⁄4 tbs lemon juice
1⁄4 tsp lemon zest
1 1⁄4 sprig of dill plus extra to serve, finely chopped
1⁄3 green chilli finely chopped
salt & pepper, to taste
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Heat oil in a small non-stick frypan over medium heat. Add onion and cook for 5 minutes until soft.
Combine cooked onion, tuna and almond meal in a large bowl.
Add remaining ingredients, season with salt and pepper and mix well.
Form mixture into 20 even-sized balls and arrange on baking tray. Bake for 15 minutes or until golden. Serve 2 per snack with extra yogurt and dill.
Store refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
793 kJ / 189 cals
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