BAKED TUNA RICOTTA BALLS
Today I wanted something light to eat, but felt filling when when I was done eating it, oh and I wanted it to be something on the fish side of meats, not red meat, chicken, or turkey. I don’t ever eat enough fish, and its mainly because my hubby isn’t to kean on it, but usually once I set the plate in front of him and he starts eating, its always, “that was really good thanks.” I always smile and say, “your welcome.” I know he is always disappointed when he comes home from work and walks in, and first thing that hits him is the smell of fish cooking for dinner. I guess fish isn’t all that pleasant of a smell, but it sure does taste good when done right.
I decided to make these baked tuna balls for a light lunch today, since at lunch time I eat with just my son, and the hubby is at work. They turned out great, soft on the inside and a nice crust on the outside, just perfect. If you are looking for a new recipe to try out using tuna, give this recipe a try, you won’t be disappointed.
I can’t tell you how easy these tuna ricotta balls are to make. They can be made gluten free by using a gluten free bread crumb or you can use plain Chex and process them in a food processor. If you do not have a gluten intolerance then you can use regular bread crumbs, I prefer to use a whole wheat bread crumb as a better choice. These are a great appetizer for your dinner guests, or a quick light lunch with a side salad.
- 1 can of tuna in water drained and flaked apart
- ½ cup ricotta cheese
- 1 egg
- ½ cup grated mozzarella cheese
- ½ green onion chopped up fine
- 2-3 tbsp. parmesan cheese
- 1 tsp. fresh chopped up parsley
- 1 tsp. sun dried tomato seasoning
- ⅛ tsp. thyme
- ¼ tsp. sea salt and pepper
- ½ cup of finely ground gluten free bread crumbs. If you have difficulty finding gluten free breadcrumbs you can make your own with gluten free bread or use your favorite gluten free crackers and process them to the same consistency as breadcrumbs in a food processor. (gluten free rice Chex is a good substitute.)
- Enough canola oil to slightly cover the bottom of a large frying pan.
- Pre-heat oven to 450F, line a baking sheet with parchment paper set aside.
- In a large bowl mix ricotta, egg and parmesan blend well together
- Drain and flake tuna and put add to the bowl
- Chop green onion, parsley and thyme till fine and add to the bowl as well
- Add in remaining seasoning and mozzarella cheese and blend everything together
- On a spate plate spread out gluten free bread crumbs or crackers which ever you decide to use
- With a teaspoon portion all the tuna mixture and roll into ball shapes
- Place on a plate
- Once you have rolled out all your tuna balls roll them through the gluten free bread crumbs and place back onto plate, repeat till finished, make sure to be gentle as they are fragile.
- Place onto baking sheet and bake for 10 minutes, turn bake for another 5 minutes till browned.