Finely Chopped Tuna on Rice

I've been on a slight health kick lately, probably subconsciously linked to new years resolutions! But also, the summery weather has just been calling out to me for fresh produce and evening jogs through Hawthorn. So despite the posting of sweets and other goodies, my diet has been largely composed of veges and unprocessed foods. Like this!

Before cooking this dish i had been going weeks with a craving for tuna sashimi. But how does one make an entire meal out of raw fish? An appetizer alone was not going to satisfy me, and when i tried to get a table at Kenzan@GPO there was no seats available!

Fear not, i found this fantastic recipe from Neil Perry on the Cuisine website. This i believe is the first Neil Perry recipe i've ever cooked (well, adapted), and i am happy to say that i'm not in the least disappointed. This meal was so fresh and zingy, and really luxurious but healthy at the same time. Highly recommended to anyone who likes sashimi and a bit of spice!

Retro-Stylin' Tuna & Chickpea Bites

Okay so returning to my cupboard-emptying recipes finally! This one was a jackpot. I cleared my cupboard of 3 little cans of tuna and the remnants of a packet of dried chick peas. I was even going to chuck in a can of cannelini beans but the chickpeas swelled to be more than i expected so i didn't need anything else.

I think these bites would go really well inside of a wrap, in lieu of falafel.

Ingredients

• 1 large onion, chopped roughly
  
• 2 large carrots, chopped roughly
  
• 1 large bunch coriander, chopped roughly
• 300gm canned tuna, drained
• 1 cup dried chickpeas, left to soak overnight. 
• 1 tbsp curry powder
• 1 clove garlic
• 1/3 cup flour
• 2 eggs
  
• Salt
• Pepper
• 1 tsp cumin
• Yogurt and lemon wedges to serve with.

Method

Essentially; chuck all the ingredients in a food processor and blend blend blend!

For a more scientific approach, and to ensure even food processing, do the following:

Add garlic, onion, coriander, and carrots to processor first and blend until finely chopped.

Then add the chickpeas and tuna and do likewise.

Then add the flour, spices, seasonings and eggs and process one last time.

Scoop the mixture into large tablespoon sized balls and place on a lined baking tray.

Cooking in the oven at 180 degrees for approximately 30 minutes or until golden and crunchy on the outside.

Enjoy with yoghurt and lemon.