These tender, juicy tuna balls are reminiscent of meatballs, and are so nutritious. You don
- Tuna mixture
- 1 can tuna, drained -
- 2–3 Tbsp cooked rice -
- 2 eggs -
- 3 Tbsp wheat germ -
- 1–2 Tbsp flour -
- salt, pepper, and spices to taste -
- 1 onion, diced -
- 1 clove garlic, chopped -
- 1 stalk celery, sliced -
- ½ small green pepper, diced -
- 8 oz (225 grams) tomato sauce -
- 8 oz (1 cup) water -
- honey or brown sugar to taste -
- splash lemon juice -
- salt and pepper to taste -
1. Mix together all ingredients for tuna balls and set aside.
2. For sauce: In a medium saucepan, sauté veggies in a drop of oil for a few minutes. Add tomato sauce, water, and seasoning. Bring to a boil.
3. Form balls from tuna mixture and drop in boiling sauce. (They’re more appetizing made small — see photo — but more time-consuming.) Bring to boil again, then lower flame and cook for approximately 25 minutes.
Note: If you like a lot of sauce with your rice/pasta, add more tomato sauce to the pot. Also, if you like the sauce very thick, add a bit of tomato paste as well. Adjust seasoning if necessary. Some people don’t like sauce at all (one of my kids wants her rice to stay white!), and the sauce is there just for the taste.
This recipe appeared in Mishpacha Magazine's Family First Section, Summer 2011.