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Tuna Curry Macadamia Bites – vegetarian recipe
Stav Kogan

Tuna Curry Macadamia Bites

An easy, elegant, and keto-friendly appetizer. These Tuna Curry Macadamia Bites feature a creamy, savory tuna filling with a kick of curry, all wrapped in a crunchy, buttery macadamia nut coating. The ultimate no-cook solution for a sophisticated party snack or a quick protein-pa
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 bite
Calories: 93
Ingredients Method Nutrition

Ingredients
  

  • 3 oz (85 g) tuna in oil, well-drained
  • 2 oz (57 g) cream cheese, softened
  • ¼ tsp curry powder, divided
  • 1 oz (28 g) macadamia nuts, finely crumbled
  • For the smoothest filling, ensure your cream cheese is at room temperature before blending.
  • If the tuna mixture feels too soft to roll, chill it in the refrigerator for 15-20 minutes to firm up.
  • Lightly toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes before crumbling to intensify their flavor.
  • These can be made up to 24 hours in advance. Store them in an airtight container in the refrigerator and let them sit at room temperature for 10 minutes before serving.

Method
 

  1. Directions
  2. In the bowl of a small food processor, combine the drained tuna, softened cream cheese, and half of the curry powder. Pulse until the mixture is smooth and creamy, about 30 seconds, scraping down the sides if needed.
  3. Using a small scoop or a spoon, portion the mixture and roll it between your palms to form 6 evenly-sized, bite-sized balls.
  4. On a small plate or in a shallow bowl, mix together the crumbled macadamia nuts and the remaining curry powder. Gently roll each tuna ball in the nut mixture, pressing lightly to ensure the coating adheres evenly on all sides.

Nutrition

Calories: 93kcalCarbohydrates: 1gProtein: 5gFat: 8g

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