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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Pesto Baked Tuna Balls

Pesto Baked Tuna Balls
Pesto Baked Tuna Balls
Pesto Baked Tuna Balls

Pesto Baked Tuna Balls are a deliciously healthy and easy meal to prepare for lunch or dinner. Why not get the kids to help prepping this recipe and make them for packed lunches? I served mine with some tasty homemade natural red pepper hummus.

Pesto Baked Tuna Balls

Ingredients
  • 6 x 92g tins tuna drained
  • 3 tbsp. pesto (pesto of preference I love the happy pear pesto)
  • 1 tbsp. olive oil
  • 70g pumpkin seed or seed mix (pumpkin and sunflower) – milled using a food processor or Nutri Bullet into flour texture
  • 1 Organic egg

 

Sweet Red Hummus

  • 1 Roasted red pepper (fresh or from a jar)
  • 1 tin chickpeas drained and rinsed
  • 1 tbsp. tahini
  • Juice of 1 lemon
  • Pinch of sea salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cayenne
  • 1 tsp. maple syrup
Method
  1. Preheat the oven to 200°C.
  2. In a mixing bowl add the drained tuna, mash up thoroughly using a fork.
  3. Add in the olive oil, pesto, milled seeds and egg. Combine and let chill in the fridge for 30 minutes.
  4. Roll into balls and place on a lined tray and bake for 20 minutes at 200°C.
  5. Remove and Let Cool for 5-10 minutes to get a little crispy.
  6. To make the hummus dip, add all the ingredients into a food processor or nutribullet and blend until creamy and completely smooth.

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