in Recipes

Tuna meatballs on cauliflower puree

updated

Spread the love

Ingredients for 1 servings:

  • 1 can tuna in its own juice
  • 1 egg(s) or 2 egg whites
  • 20 g wholemeal flour of your choice
  • salt and pepper
  • some garlic, pressed
  • chili powder
  • 200 g cauliflower
  • 20 g Schabziger cheese
  • some parsley, chopped
  • 5 g coconut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

For the meatballs: Drain the tuna thoroughly and squeeze out most of the liquid. Then mix with the egg and whole-wheat flour, season with salt, pepper, garlic, and chili, and knead well. Form small meatballs and fry over medium heat with the coconut oil. Turn occasionally until browned to your liking. For the purée: Cook the cauliflower until tender, drain, purée, and season with salt, pepper, parsley, and Schabziger cheese. Finally, serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Three kinds of vegetable bread

Bratwurst