Spinach, & Herb Baked Tuna Balls with Roasted Root Veggie & Balsamic Vinaigrette Salad

Spinach, & Herb Baked Tuna Balls with Roasted Root Veggie & Balsamic Vinaigrette Salad

Makes 6 – 8 servings 

Spinach & Herb Baked Tuna Balls 

1 tablespoon olive oil 

½ medium Spanish onion, diced 

2 cups packed baby spinach, chopped 

2 garlic cloves, minced 

3 X cans StarKist EVOO Solid Yellowfin Tuna with Lemon Dill 

Zest of 1 lemon, grated on a microplane 

2 tablespoons chopped fresh flat-leaf parsley 

2 tablespoons chopped fresh dill leaves 

2 tablespoons minced fresh basil leaves 

⅓ cup all-purpose flour 

2 eggs, lightly whisked 

1 tablespoon greek yogurt 

Sea salt and freshly cracked black pepper 

Balsamic Vinaigrette 

1 garlic clove, minced

1 ½ teaspoons whole grain mustard 

2 tablespoons freshly squeezed lemon juice 

¼ cup pure maple syrup 

¼ cup balsamic vinegar 

¾ cup extra-virgin olive oil 

Sea salt and freshly cracked black pepper, to taste

Salad 

1 large acorn squash, cut into wedges 

Olive oil 

4 small heads radicchio, core removed and leaves separated 

2 honey crisp apples, sliced 

⅓ cup crumbled goat cheese 

¼ cup toasted crushed walnuts 

1 tablespoon fresh dill leaves 

Sea salt and freshly cracked black pepper

Preheat an oven to 375 degrees F and line 2 large baking sheets with parchment paper. 

Arrange the sliced squash on one of the prepared baking trays, drizzle over a glug or two of olive oil, then season with sea salt and cracked black pepper. Mix, then roast for 40 – 45 minutes, flipping halfway through, until fork tender and golden all over. 

Meanwhile, prepare your tuna balls. 

Heat a skillet over medium-heat and add your olive oil. When the oil is shimmering, add the onion, season with a pinch of sea salt, then sauté until softened and translucent. Add the garlic and cook for 30 seconds (until fragrant), then add your spinach and cook until wilted, about 2 – 3 minutes. Remove from the heat and let cool for a few minutes before carrying on preparing your tuna balls. 

In a large bowl, combine your spinach & onion mixture, StarKist EVOO Yellowfin Tuna, lemon zest, herbs, and a pinch of sea salt and pepper, and mix. Add the flour, eggs, and yogurt, then mix and form into small golf-ball sized tuna balls. Place on your prepared baking sheet, then bake for 20 – 25 minutes, until golden. 

Lastly, prepare your balsamic vinaigrette. In a jam jar, combine all of your vinaigrette ingredients, cover, then shake vigorously until beautifully thickened and emulsified. Perfect. 

Build your salad with crisp radicchio leaves, roasted squash, sliced apple, goat cheese, and walnuts, then add your tuna balls and drizzle with balsamic vinaigrette. Garnish with fresh dill leaves and serve with extra vinaigrette. Delicious!