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Lize's Tuna Meatballs


  • 3 cups deep sea tuna, shredded
  • 1 cup oat flakes / rolled oats
  • 1/2 cup rice flour
  • 1 egg
  • 1 brown onion, chopped fine
  • 30 g fresh parsley, chopped fine
  • 2 tbsp cumin powder
  • 2 tsp fine Himalayan salt
  • 2 tsp fine black pepper
  • 200 ml neutral taste coconut oil
  • splash of water if it is too dry


  • Add all ingredients into a mixing bowl, and mix well.
  • Add a splash of water if it seems too dry, but the fish should give it a lot of moisture.
  • Sprinkle some rice flour on a large plate.
  • Roll the mixture into round balls and flatten slightly into patties of about 6 cm in width, and place on the plate to rest.
  • Cover the dish with wrap or a food saver, and rest the patties in the fridge for about 3 hours. (Optional, they are delicious right away too.)
  • Heat up the coconut oil in a deep pan.
  • When you hear about 2 pops, you can turn the heat to medium and start frying.
  • Ensure that the patties are slightly golden on each side. Tuna can be eaten raw, but with meatballs it is best if just slightly slightly pink in the middle rather.
  • Enjoy as a burger patty, or in a wrap with an aioli sauce. Or with a side dish of rice salad and a light mayonnaise dressing. Or just snack on it during the day! Absolutely delicious!
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