If you are looking for a light, tasty and nutritious dish that can be packed in a lunch box: Chef Tamara Aharoni on the Tamara and Friends program, which airs on Keshet 12 and the Foody channel, provides an easy-to-prepare, especially delicious recipe for making oven-baked tuna patties, with lots of flavor and no frying.
The secret? Tuna in olive oil – a winning combination of good taste and what's good for the body. The olive oil adds depth and is rich in antioxidants, and the tuna provides a lean and satisfying protein portion that is suitable for both young and old. The meatballs come out soft on the inside, golden on the outside, and the best part? They're delicious even when cold.
So if you want something a little different for a day of traveling, a day of work, or simply for a light dinner – this is just for you.
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Recipe for making baked tuna meatballs with zucchini/recipe for 4–5 servings
Ingredients:
• 3 cans of Rio Bitter tuna in olive oil, 160 grams (total 480 grams)
• 2 eggs (M)
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• ½ bunch cilantro, chopped
• ½ medium green chili pepper, finely chopped
• 2 medium green zucchini, grated and drained
• 1 flat teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
To serve:
• Medium tortillas
• Mayonnaise
• Pickled lemon
• Sliced hard-boiled egg
• Fresh vegetables to taste
How to prepare:
1. Preheat oven to 180 degrees (top-bottom heat, static mode).
2. In a large bowl, mix all the meatball ingredients well.
3. With greased hands, form plump, flat meatballs.
4. Arrange the meatballs on a baking sheet lined with baking paper, drizzle a little olive oil over top.
5. Bake for about 20 minutes until the meatballs are golden and firm (for those who prefer, you can also fry them).
Submission proposal:
Spread a tortilla with mayonnaise and pickled lemon, place hot or cold tuna patties, slices of hard-boiled egg, fresh vegetables on it – and roll into a delicious and nutritious roll.
Courtesy of foody to Rio Mara
