Curry Tuna with Confetti Quinoa

Ingredients

2 cans Tuna in Oil, strained & oil saved
2 Eggs, beaten
2 oz. Chickpeas, drained & washed
1 tsp. Curry Powder
Red Pepper Flakes, to taste
2 oz. Bread Crumbs
4 oz. Plain Greek Yogurt
3 oz. Olive Oil, divided
.25 tsp. Ginger, minced
4 Cloves Garlic, minced
.25 Onion, diced
.25 Zucchini, diced
.25 Yellow Squash, diced
.25 Red Pepper, diced
1 Carrot, diced
.25 cup Quinoa, cooked, we like tri-color for this
1 Lime, juice squeezed
Salt and Pepper, to taste
1 bunch Scallion, chopped
Recipe by Executive Chef Kelly Armetta

Instructions

1.Pre-heat oven to 325 degrees.
2.Mix the drained tuna with the eggs, chickpeas, curry powder, red pepper flakes (if desired), half of the bread crumbs, and half of the greek yogurt. Place in small food processor and mix until smooth.
3.Roll tuna into balls and coat with remaining bread crumbs.
4.Heat 1 ounce oil over medium-high heat in saute pan, and lightly fry tuna balls on all sides. Place into a 325 degree oven for 10 minutes or until 165 degrees internally.
5.Meanwhile, heat medium saute pan with 1 ounce oil, add ginger, garlic and onions. Add remaining vegetables and saute for 3 minutes. Add cooked quinoa, half of the lime, salt and pepper to pan and heat through.
6.In a small bowl, mix together remaining half of the yogurt, lime juice, and oil. Add salt and pepper to taste.
7.To serve, place confetti quinoa on the bottom of the plate. Add curry tuna balls around the plate. Top with a drizzle of the yogurt sauce, or reserve for dipping. Garnish with a sprinkle of scallions..

Chef Kelly Armetta‘s curry tuna dish is a delicious, simple recipe that is quick and budget friendly with canned tuna and fresh vegetables. Makes for a great appetizer or dinner.

Recipe created in partnership with Chicken of the Sea utilizing Genova Albacore Tuna in Olive Oil.

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