How to make Honey Harissa Tuna Balls #wildplanet #tunarecipes #highprotein #mealprep #seafoodrecipe
Recipe by @brightmomentco
CAVA Meal Prep with Honey Harissa Tuna Balls & Saffron Rice
Servings: 4 bowls
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour 30 minutes
Ingredients:
For the Saffron Rice:
1 cup Basmati Rice
1 ½ cups Water
Good pinch of Saffron, or ¼ tsp. ground saffron
2 tbsp. Unsalted Butter
1 tsp. Salt
For the Honey Harissa Tuna Balls:
3 cans Wild Planet Foods Wild Albacore Tuna
1 large Egg
3 tbsp. Fresh Parsley, finely chopped
1 tsp. EACH: Salt, Black Pepper, Garlic Powder, Onion Powder, & Paprika
2 tbsp. Olive Oil
¼ cup Honey
2-3 tbsp. Harissa
For the Herby Cucumber Salad:
1 English Cucumber, chopped
½ pint Cherry Tomatoes, chopped
2 tbsp. Fresh Dill, chopped
1 tbsp. Olive Oil
1 tbsp. Apple Cider Vinegar
Salt & Black Pepper
For the Quick Roasted Red Pepper Hummus:
1 can Chickpeas, drained
1 cup Roasted Red Peppers, drained
2 tbsp. Tahini
1 tbsp. Olive Oil
(Optional) 2 Garlic Cloves
Juice of 1 Lemon
Salt, to taste
For the Lemon Tahini Dressing:
Juice of 1 Lemon
¼ cup Tahini
¼ cup Olive Oil
¼ cup Red Wine Vinegar, or apple cider vinegar
1/3 cup Water
2 tbsp. Fresh Dill, finely chopped
For the Pickled Onions:
1 large Red Onions, thinly sliced
1 cup White Vinegar, or apple cider vinegar
1 cup Water
2 tbsp. Granulated Cane Sugar
1 tbsp. Salt
For the Spicy Feta:
6-8 oz. Crumbled Feta
1-2 Jalapenos, finely chopped
For Additional Sides:
Fresh Cilantro, chopped
Avocado
Arugula & Kale Mix
Instructions:
For the Saffron Rice:
In a glass with 3 tablespoons boiling hot water, stir in the saffron. Let sit as you prep the rice.
Add the rice to a pot and rinse thoroughly under running water until water runs clear. Drain of any excess water.
In the same pot, add the butter to sauté the rice 2-3 minutes over medium high heat.
Stir in the salt and 1 ½ cups water. Bring to a boil, then cover with the lid to simmer on LOW for 15-20 minutes.
Fluff the rice with a fork then stir in the saffron mixture. Let cool completely before storing.
For the Honey Harissa Tuna Balls:
Carefully open and drain the canned tuna. Add to a bowl with the egg, parsley, and seasoning. Mash together with a fork until very well combined.
Press into 10-12 balls.
Add the olive oil to a skillet over medium high heat. Once hot, sear the tuna balls on each side for about 1 minute, until browned.
Remove from the skillet to a plate, then reduce heat to medium to add the honey and harissa. Stir for 1-2 minutes, until the mixture becomes a thick glaze. Spoon over the tuna balls, then let completely cool before storing away in an airtight container.
For the Herby Cucumber Salad:
Combine all ingredients until well combined. Store in an airtight container.
For the Quick Roasted Red Pepper Hummus:
Combine all ingredients in a food processor. Blend until smooth. Season with salt to taste.
For the Lemon Tahini Dressing:
Combine all ingredients in an airtight container. Shake or mix to combine. Season with salt and black pepper to taste.
For the Pickled Onions:
Combine all ingredients in 16 oz jar. Store away in the fridge. It takes about 2 hours to overnight to pickle the onions.
For the Spicy Feta:
In an airtight container, alternate layering the crumbled feta and finely chopped jalapenos. Seal with the lid and store in the fridge.
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