For the Tuna Meatballs
- 1 tbsp. Olive Oil
- 1/2 Onion, diced
- 2 Garlic Cloves, minced
- 3 5-oz cans of Chicken of the Sea Tuna in Water, drained
- 2 tbsp. Duke’s Mayonnaise
- 1/2 cup Seasoned Panko Breadcrumbs
- 1/4 cup Grated Parmesan
- 2 tbsp. Chopped Fresh Parsley
- 1 tbsp. Dried Oregano
- 1 tbsp. Lemon Juice
- 2 Eggs
- Salt + Pepper, to taste
- Lemon Slices
- Toasted Naan, optional
- Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 3 minutes. Then add garlic and continue to sauté until fragrant, about 1 more minute. Set aside to cool.
- Preheat oven to 400F.
- Open and drain the cans of tuna and then transfer the tuna to a large mixing bowl. Next, add the mayonnaise, breadcrumbs, parmesan, parsley, oregano, reserved sautéed onions, lemon juice, and eggs. Mix until well combined.
- Form the mixture into approximately 15 meatballs and place them on a lined baking sheet.
- Bake at 400F for 20 - 25 minutes, or until golden.
- Enjoy immediately over a swirl of tzatziki, serve with fresh lemon slices and an optional slice of toasted naan.
Tuna Meatballs with Tzatziki
These meatballs are the perfect Lenten meal – but you can serve them as an appetizer or main course year-round. They come together quickly with the help of a couple pantry staples – mayo and tuna. Serve with tzatziki, fresh lemon, herbs and naan for a delicious meat-free meal.