My sister-in-law gave me a copy of this book a while back. It has some great ideas from first foods to picky toddlers, and tuna balls are definitely one of our favourite recipes from it. Such a great way to pack some protein into little bodies! The kids love them. It takes a few minutes to make them on a lazy Sunday afternoon, but so easy to haul them out of the freezer on a busy weeknight. (Many items in the books are designed to be made in bulk and frozen)
1 medium baked potato
1 egg, beaten
1 tin white water-packed tuna, drained
1 Tbsp red onion, finely diced
2 C cornflakes (we usually use cracker crumbs)
1 Tbsp olive oil
Cut potato in half and scoop out the inside. In a blender or food processor, mix potato, egg, tuna, and onion. Crush cornflakes or crackers until they are the consistency of bread cumbs. Scoop 1 Tbsp of tuna mince and form into a ball. Coat ball in crumb mixture. Place coated balls in an airtight container/bag and freeze.
To serve, defrost tuna balls in the fridge. Spread 1 Tbsp olive oil on a baking sheet. Place tuna balls on baking sheet an bake at 350` for 10 minutes. Flip and bake fo another 10 minutes, until crispy and golden in colour.
1 egg, beaten
1 tin white water-packed tuna, drained
1 Tbsp red onion, finely diced
2 C cornflakes (we usually use cracker crumbs)
1 Tbsp olive oil
Cut potato in half and scoop out the inside. In a blender or food processor, mix potato, egg, tuna, and onion. Crush cornflakes or crackers until they are the consistency of bread cumbs. Scoop 1 Tbsp of tuna mince and form into a ball. Coat ball in crumb mixture. Place coated balls in an airtight container/bag and freeze.
To serve, defrost tuna balls in the fridge. Spread 1 Tbsp olive oil on a baking sheet. Place tuna balls on baking sheet an bake at 350` for 10 minutes. Flip and bake fo another 10 minutes, until crispy and golden in colour.
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