Solo: Tuna Balls & Cucumber Salad

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Solo: Tuna Balls & Cucumber Salad

Tuna balls with pine nuts, lemon zest and parsley with a side salad of cucumber and red onion slices covered in sour cream and seasoned with fresh dill. 15g carbs per plate.

Ingredients to serve 1

  • 1 tin x tuna in brine- drain brine and flake
  • ½ x egg (from your pantry) - beat
  • ½ tbsp x pine nuts
  • ¼ x lemon - grate skin to create zest
  • 3g x parsley - chop finely
  • ¼ x cucumber - slice finely
  • ¼ x red onion - slice finely
  • 2 tbsp x sour cream
  • ½ tbsp x white wine vinegar
  • ¼ tsp x xylitol (low carb sugar substitute)
  • ¼ tsp x dried dill
  • paper towels (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn.

Step 2

Add the following ingredients to a large bowl: tuna, pine nuts, lemon zest, egg, salt, pepper and parsley (keep a little parsley aside for the garnish). Mix until well combined. Form the mixture into small balls or patties by squeezing the mixture together in your hands to make a tight ball. Don’t worry if some liquid leaks out.

Step 3

Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently lay the tuna balls in the pan so they don’t break apart and fry for a 3 or 4 minutes on each side until golden - turning only once. Drain on paper towels and then keep warm.

Step 4

Mix the vinegar, sour cream, xylitol, dried dill, salt and pepper in a small bowl.

Step 5

To serve, place the tuna balls, cucumber and red onion slices on the plate. Cover the salad with the sour cream sauce (and the tuna balls too if you like). Scatter with a little parsley.