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Want a new fun way to get your kids to eat their Omega 3s? Look no further. These mini tuna balls are not only delicious but also nutritious!
My daughter has been loving her MOMables Tuna Salad sandwiches in her lunches, so I wanted to find a new fun way for her to enjoy this omega-3 and vitamin b6 packed food item!
Whether you have food allergies or not, this is a delicious recipe with only three ingredients! MOMables has tons of ideas that are simple an easy to make, just like this one. It makes packing a school lunch way easier and less complicated…so if that sounds good to you then you can join us here!
They can be eaten warm from the oven at dinner, cold on a salad, or room temperature for lunch! They are perfect for school lunches! Another twist? Add them to your favorite macaroni & cheese recipe. My daughter calls them Tuna Flavored Chicken Nuggets!
We use homemade gluten-free bread crumbs so they’re allergy friendly. They are also free from nuts, peanuts, and eggs.
Tips: They can be rolled any size, we prefer them mini (around 1″ in diameter) so they are bite size. The mini’s will yield approximately 24 tuna balls. I also like to bake them in a mini muffin pan, so they each have their own place and won’t be tempted to roll around on the baking sheet.
- 5-6 oz of Tuna, pouch or canned - drained
- 2 tablespoons of bread crumbs (gluten free if necessary)
- 1.5 tablespoons of sun-dried tomato dressing (or favorite Italian dressing)
- Preheat oven to 350 degrees. Lightly grease or line a baking sheet.
- In a medium size bowl, work the tuna with a fork breaking apart the chunks.
- Add breadcrumbs and dressing. Mix thoroughly until tuna is moistened and smooth enough to roll.
- With your hands, roll the tuna in to 1" diameter balls then place onto baking sheet.
- Bake for 20 minutes (check for doneness around 15 minutes since oven temperatures vary). Flip once in the middle, to keep one side from browning more than the other.
- Serve warm in a thermos with mac and cheese or room temperature in lunch container.