Lemon Chilli Tuna Rissoles
Description
Double the recipe… just to be safe
Does the idea of tuna rissoles make you think “ugh” “no thanks”? These lighter, flavour-some might just change your mind, so give them the benefit of a doubt.
I recall my mother making salmon patties when we were younger, and not being a fan, so I can understand if you’re this way inclined… I was for a while too! But having had that experience makes me want to continually create something dissimilar, and delicious.
My only contempt with this version of many creations is that I ran out of sweet potato…. so if you’ve got them, try the recipe but use sweet potato mash instead!
Oven baked, oil free, no heavy bread crumb coating, just dusted in a little polenta… these are also great nut-free lunchbox ideas!
Ingredients
| 425g tuna in spring water |
| 1 large potato |
| 2 spring onions, greens only |
| 1 fresh red chilli, seeds removed and diced finely |
| Salt, to taste |
| Pepper, to taste |
| 1 egg |
| 1 tbsp. gluten free bread crumb |
| ½ medium size lemon, juiced |
| ½ c polenta for coating |
Directions
- 1
- Peel and chop the potato into chunks. Place in a pot of water and boil until tender.
- 2
- Remove from the heat, drain the water and allow to cool.
- 3
- Strain the tuna from the spring water.
- 4
- Once the potato is cooled, mash until there are no big lumpy pieces. Add the egg and whisk.
- 5
- Add the tuna and season well with salt and pepper. Add the remaining ingredients and combine.
- 6
- Use a large spoon to form handfuls of the mixture, roll in your palm and flatten slightly.
- 7
- Coat each rissole with polenta and refrigerate for 10 minutes.
- 8
- Preheat oven to fan force 200 degrees. Line a shallow baking tray with grease proof paper.
- 9
- Place refrigerated rissoles on the paper and bake for 20 minutes, turning once half way through.
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