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These little balls of protein and carbs from Matt Kadey’s book Rocket Fuel: Power-Packed Food for Sports and Adventure are the ultimate in post-training food. Research suggests that curcumin, the phytochemical that gives curry powder its yellow hue, may help reduce inflammation and muscle soreness in response to strenuous exercise.
Tuna Balls
Serves 8
Ingredients
1 medium-sized white potato (about pound), peeled and cubed
2 (5-ounce) cans water-packed albacore or skipjack tuna, drained and flaked
1 large egg, lightly beaten
1/4 cup golden raisins
2 Tbsp. tahini
1/4 cup finely chopped flat-leaf parsley
1 scallion (green onion), chopped
Juice of 1/2 lemon
1 1/2 tsp. yellow curry powder
1/2 tsp. salt
1/4 tsp. black pepper
Directions
Steam or boil potato until tender.
Preheat oven to 350 degrees.
Place potato in a large bowl and mash.
Stir in remaining ingredients.
Form into balls slightly smaller than golf balls. 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 5 days.
Per Serving
Calories 118
Protein 11G
Fat 3G
Carbs 11G
Fiber 1G
Sodium 291 MG
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