Keto Tuna and Olive Polpette

Discover the perfect fusion of Mediterranean flavors with our Keto Tuna and Olive Polpette. These tender, savory bites are not only a delightful low-carb treat but also packed with healthy fats and proteins to align with your ketogenic lifestyle. Ideal for a sophisticated appetizer or a light main course, these polpette will become a go-to in your keto recipe collection.

Course Appetizer

Cuisine Italian

Keyword Keto Appetizers, Keto Olive Recipes, Keto Tuna Polpette, Low Carb Tuna Balls

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 220kcal

Equipment

Large mixing bowl
Frying pan
Measuring cups and spoons
Grater
Plate and paper towels

Ingredients

2 cans Canned Tuna in olive oil, drained 10 oz or 280g
½ cup Almond flour 48g
½ cup Grated Parmesan cheese 50g
2 Large eggs
¼ cup Fresh parsley, finely chopped 15g
⅓ cup Pitted green olives, chopped 50g
1 Garlic clove, minced
1 tsp Lemon zest 2g
½ tsp Salt 2.5g
¼ tsp Ground black pepper 0.5g
Extra virgin olive oil for frying

Instructions

Begin by draining the canned tuna thoroughly and placing it into a large mixing bowl.
Add the almond flour, grated Parmesan cheese, and two large eggs to the bowl with the tuna. Mix these ingredients until well combined.
Incorporate the finely chopped parsley, chopped green olives, minced garlic, and lemon zest into the tuna mixture. Season with salt and pepper, and mix until all ingredients are evenly distributed.
Using your hands, shape the mixture into small, golf ball-sized polpette. If the mixture is too sticky, lightly oil your hands before shaping.
Heat a generous amount of extra virgin olive oil in a frying pan over medium heat. Once the oil is hot, add the polpette in batches, being careful not to overcrowd the pan.
Fry the polpette for 4-5 minutes or until they are golden brown and crispy, turning them occasionally for even cooking.
Once cooked, remove the polpette from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Repeat the process until all polpette are cooked, adding more oil to the pan if necessary.
Serve the Keto Tuna and Olive Polpette warm, garnished with extra parsley, if desired.

Notes

For a variation, try baking the polpette in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden, for a lighter version. Additionally, these polpette can be served with a side of keto-friendly marinara sauce for dipping, or over a bed of mixed greens for a more substantial meal.

Nutrition