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Tuna Nuggets with a twist

January 4, 2011

I did so much cooking and baking leading up to the holidays that I burned out for a while and happily ate leftovers and frozen dinners: until two nights ago when enough was enough and I needed to get back into the kitchen to experiment and see if I could work on the tuna nugget recipe I posted earlier.

What I came out with was this: Tuna Nuggets with Mash Potatoes and Cauliflower. It was very tasty and I love that there are some healthy hidden veggies in it, but my resident food critic said she prefers them to be more “crunchy” so perhaps next time, I’ll either add a little panko to the nuggets before frying, or lightly bread them with panko first, then pan fry.

Tuna Nuggets with a twist

Mash potatoes (use your leftovers or if making fresh, make a small portion, 2-3 russet potatoes)

Cauliflower (I steamed & pureed an entire head and added it to my mash potatoes)

1 can tuna (chunk light in water)

1/4 of a lemon zested

1 egg lightly beaten

S & P

Instructions: make mash potatoes ahead of time (boil and mash potatoes; add milk and butter and dash of salt) and add pureed cauliflower to mash (if you have leftover mash with cauliflower you can freeze in small portions to use another day with the tuna, or set aside to have with another dinner during the week).

Flake tuna into a bowl, add lightly beaten egg, lemon zest, and salt & pepper for flavouring. Add mash/cauliflower to the tuna until the two are blended and there is roughly equal portions of both.

Shape into large meatball-shaped balls, and if making ahead, place on parchment paper and refrigerate (don’t refrigerate if already breaded with panko – use the panko immediately before frying). Pan fry in veg oil on med-high heat and flip over once golden brown. I use the spatula to flatten the balls once they are in the frying pan to avoid them falling apart.

Serve with fresh squeezed lemon juice and a side salad…if your picky kid actually enjoys that kind of thing.  😉

Oh, and with the rest of your partially zested lemon, consider making lemon cake for dessert. Yum!

3 Comments leave one →
  1. Alicia permalink
    January 11, 2011 2:20 am

    Loved the tuna nuggests with the cauliflour and mashed potatoe! Emerson wolfed them down so they are a defninite hit here! thank you, thank you, thank you!

    • January 11, 2011 3:13 am

      That’s such great news! Share the secret with your mommy friends…I too think this is a hit of a recipe! And we used lots of fresh lemon juice so they taste like, “fish n’ chips” as Simone puts it. 🙂 Yay Emerson!


  1. Salmon goes a long way « My Picky Kid

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