Tuna Meatballs with Pineapple Salsa

Canned tuna gets snubbed at a lot by foodies who sing praise to tuna steaks and sashami, and those are great…when you are eating out, throwing dinner  parties or doing something special. But this is Tuesday night dinner, so…
I have to say, I really outdid myself. And, even though I stole the idea from my boyfriend, who stole the idea from the internet, it was ME who said tuna meatball/ patties HAVE to be served with  a salsa or chutney. Meatballs and spaghetti is so last year.

Tuna Meatballs with Pineapple Salsa serves two

For the salsa:

1 cup pineapple ( fresh is the best…but canned will work) diced small and drained

1/2 diced tomato

1/4 cup chili sauce

2 tbsp red onion  

salt, pepper and garlic to taste

*Combine all ingredients, and chill.

For the meatballs:

1/2 cup cooked, rinsed, well drained brown rice… preferably cold ( leftover’s!)
2 cans well drained tuna
4 fresh mushrooms, rinsed and diced
1/4 cup yellow onion
2 tbsp soy sauce
2 tbsp teriyaki
1/4 cup sesame flavored dressing such as Mizkan 
2 whole eggs
1/2 tablespoon ground ginger
salt, pepper, garlic to taste

1/4 cup vegetable oil for frying



 Heat  non- stick pan, no need for any oil, add mushrooms and onions. The mushrooms will release moisture, so stir often until it evaporates . Add soy and teri, continuing to stir. This is not only add’s flavor but it is going to help saute the mushrooms with out adding oil. Once that gets all sizzlefied, add the  sesame dressing and let it “reduce” again and remove from heat.


                                                                         Sizzlefied.


Dump the tuna, rice, ginger and seasonings and give a good toss, and gently fold in egg. Allow mixture to get to know each other in the fridge. While I waited, I did the dishes and cleaned up my mess and measured my oil. I used just enough to pan fry the meatballs, I didn’t even need all of it.
Take the mixture and form into 8 balls, and gently place into heated oil. The mixture will be moist, but don’t worry, just be gentle when you flip them. Lower your heat, just a tad and let the meatballs brown, about 5 minutes, then carefully flip and brown the other side for about three minutes. Remove from heat and place on paper towel to drain.
Now, you can do up to this part the day before, and whenever you are ready, preheat the oven to 350, and cook patties until it reaches an internal temp of 140, about ten minutes..this will also help evaporate some of the oil. Get your sides, going…we did steamed cabbage, the right before serving add salsa…and be generous! I even spooned a little of the juice over it..
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