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Tuna Egg Balls
1/2 pound fresh cooked or canned tuna
1/2 small onion, chopped (about 1/4 cup)
1/2 teaspoon sea salt, or to taste
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
1/4 teaspoon dried mustard
1 scallion, chopped
1/2 teaspoon diced fresh red pepper
1/2 teaspoon Braggs Liquid aminos(available at health food stores)
1 tablespoons egg substitute
1/2 cup spelt flour
3 hard cooked organic eggs
3 tablespoons olive oil
lemon wedges
1. Flake tuna and mix with onion, salt, pepper, cinnamon, cayenne, dried mustard, scallion, red pepper, aminos, and egg substitute. Combine into a smooth paste. Add flour until the mixture thickens. Set aside
2. Peel eggs, then cut them half crosswise. Take about 2 heaping tablespoons of the tuna mixture and cover each egg half. Wrap the tuna mixture around the egg to make a ball
3. Heat olive oil in a wok or skillet over moderate heat and fry the balls 3 or 4 minutes to brown. Drain briefly on paper towels
4. Serve warm with lemon wedges. Yields 6 balls.
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