Salmon Tuna Meatballs over Tomato Sauced Rice Noodles
Print RecipeIngredients
- 1 can tuna in oil
- 1 can salmon in water
- 8 tsp grainy mustard
- 1 tbsp oregano
- 1 box rice noodles
- 1 can fire roasted diced tomatoes
- 2 tbsp grass fed butter
- 20 grape tomatoes sliced in half
- 20 baby carrots chopped quarters vertically
- 1 tsp smoked paprika
- 1 head of washed and roughly chopped parsley
- Salt & Freshly ground pepper
- 4 oz Crumbled Feta to garnish
Instructions
Preheat oven to 350. In a bowl mix the salmon, tuna with oil and oregano. Form into 8 meatballs carefully placing onto a grill pan. Top each meatball with 1 tsp of grainy mustard gently pressing into the meatballs so the grains of the mustard do not fall off and place into oven for about 30 min.
Meanwhile chop the veggies and then heat a large pot of salted water to a boil.
In a separate pot, add the fire roasted tomato can, grape tomatoes, butter, baby carrots, smoked paprika and salt &pepper and cook down for 15-20 min.
Once the other pot with the water had boiled, shut it and after letting cool for 5 min add the rice noddles to tenderize for a few minutes and drain.
Shut the oven and add the parsley to the tomato sauce giving it a quick stir to coat the leaves.
Begin plating by placing 1/4 of rice noddles on a plate, top with 1/4 of tomato sauce and crumble 1 oz of feta on top. To the side add 2 meatballs per plate.
So your short on fresh vegetables but have a pantry full of some organic canned goods, its your lucky day because this recipe is made just for that. My style of cooking does not involve a trip out to the grocery store to purchase specific ingredients, instead it is centered around using what you already have on hand which is just what happened here.
Despite freshness being infused via the grape tomatoes, parsley and carrots, everything else is pretty much a a pantry staple. This is a hearty, filling dinner that does not lack a plethora of flavor and keeps you digging in.
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