Baked tuna and ricotta balls with tomato salad
Soft, fry-free meatballs made with canned tuna.
Open in the appPer serving
- Calories
- 498 kcal
- Protein
- 39.2 g
- Carbohydrates
- 42.1 g
- Fat
- 19.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Canned tuna in water120 g
- Part-skim ricotta60 g
- Breadcrumbs20 g
- Eggs0.5
- Parsley5 g
- Tomatoes200 g
- Whole wheat bread40 g
- Extra virgin olive oil10 g
- Dried oreganoto taste
- Saltto taste
- Black pepperto taste
Contains: gluten, lactose, eggs, fish,
In season: June – September
Method
- Preheat a conventional oven to 200 °C and line a baking tray. Drain the tuna in water well, pressing it with a fork, and chop the parsley.
- In a bowl mash the tuna with the ricotta, beaten egg, breadcrumbs, parsley, salt and pepper until the mixture holds together; if it is too soft, add a spoonful of breadcrumbs.
- With wet hands shape 6 balls, set them on the tray and brush with a little oil.
- Bake for 15 minutes, turning halfway, until golden and firm to the touch.
- Meanwhile wash the tomatoes, cut them into wedges and dress with the remaining oil, the oregano and a pinch of salt.
- Serve the fish balls with the tomato salad and the wholemeal bread.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.