Looking for a tasty, healthy, and light lunch? This Gluten-Free (Paleo) Tuna Balls With Garlic Zoodles recipe is for you! Thanks to Bumble Bee Seafoods for sponsoring this recipe.
As a whole person, I want and need nutritious meals. As a weight lifter, I need lots of protein.
And As a mom, I need all those things to come together pretty quickly. I need easy recipes.
I’m happy to say that these tuna balls took about five minutes to get in the oven, and the zucchini noodles took less than the tuna’s ten-minute bake time to get ready.
This whole Gluten-Free (Paleo) Tuna Balls With Garlic Zoodles recipe came together in 15 minutes. I call that a win!
The whole family loved these tuna balls – even if the kids did dip theirs in spaghetti sauce and leave the zoodles on their plates. (Apparently zucchini is the single most detest vegetable in their lives.)
Here are a few fun facts about these tuna balls:
- I used Bumble Bee® Solid White Albacore Tuna. Completely aside from it being wild-caught, and Non GMO Project Verified (which is awesome!), I love the light taste of albacore tuna, which makes it a great addition to almost any recipe, adding a variety of nutrients including lean protein, healthy fat, and important vitamins and minerals (see bumblebee.com for full nutritional facts).
- If eggs aren’t your thing, try 3 Tablespoons of yogurt (dairy, or non-dairy) instead.
- I use a paleo flour mix in my recipe, but you can replace it with 100% almond flour with no problem, which is the perfect flavor companion to albacore tuna!
- The leftover tuna balls are delicious cold! Which means they make great pre-ahead meals, and packed lunches.
Gluten-Free (Paleo) Tuna Balls With Garlic Zoodles
For the Tuna Balls:
- 2 cans Bumble Bee® Solid White Albacore Tuna
- 1 egg, beaten
- 2 Tablespoons paleo flour blend or almond flour
- 1/4 teaspoon sea salt
- 1 Tablespoon chopped chives or parsley
- Dash of pepper
- 1/4 cup paleo flour for coating
For the Zoodles:
- 2 Zucchini
- 1 teaspoon olive oil
- 1 teaspoon or 2 cloves of chopped garlic
- Salt and pepper to taste
For Tuna Balls:
- Preheat oven to 425º
- Drain tuna and place in a mixing bowl
- Add egg and mix
- Add remaining ingredients and mix
- Roll into 12 walnut-sized balls
- Dredge in paleo flour
- Arrange on cookie sheet
- Place in oven and bake for 10 minutes
For Garlic Zoodles:
- While Tuna is baking, Spiralize or julienne both zucchini
- Toss with olive oil, salt, and pepper
- Transer for a skillet and sautée while stirring
- As the zoodles begin to steam, add chopped garlic
- Continue cooking until zucchini is crisp-tender
- Remove from heat
- When tuna balls are lightly browned, remove from oven, and arrange on plates with garlic zoodles.
- Optional: Top with marinara sauce
This post was sponsored by Bumble Bee® Seafoods
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