Tuna Balls

Canadian Running - - FOOD -

These lit­tle balls of re­cov­ery pro­tein and carbs are sure to dis­ap­pear quickly in the mo­ments fol­low­ing a spir­ited work­out. They add a savoury note to what might have been a run dom­i­nated by gels and other highly sweet fuel. The balls are great straight from the fridge or a cooler trans­ported to a race, but you can also warm them in the mi­crowave.

Makes 8 Serv­ings


1 medium-sized white potato (about M pound),

peeled and cubed 2 five-ounce cans wa­ter-packed al­ba­core or skip

jack tuna, drained and flaked 1 large egg, lightly beaten

N cup golden raisins 2 tbsp tahini

N cup finely chopped flat-leaf pars­ley 1 scal­lion (green onion), chopped Juice of K lemon 1 K tsp yel­low curry pow­der K tsp salt N tsp black pep­per


1. Steam or boil potato un­til ten­der. 2. Pre­heat oven to 350 F. Place potato in a large bowl and mash. Stir in re­main­ing in­gre­di­ents. 3. Form into balls slightly smaller than golf ball–sized. You should have about 16 balls. Ar­range on a lightly greased or parch­ment pa­per–lined bak­ing sheet and bake for 35 to 40 min­utes, or un­til dark­ened and crispy on the out­side. Let cool and then store in an air­tight con­tainer in the re­frig­er­a­tor for up to five days.

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