Tuna Balls in Red Thai Sauce with Zoodles

Tired of having zoodles (zucchini noodles) with the plain old tomato sauce or bolognese? Make these super easy tuna balls in a red thai sauce to up your game.

Canned tuna is a good source of high quality protein, selenium, Vitamin D and one of the few sources of Omega 3 fatty acids, which are needed by the body for a good heart health and a normal brain function.

Enough of having tuna sandwiches, I wanted to create something different this time, which the whole family approves of. So, I made these tuna balls and coated them with thai red curry sauce and added zucchini noodles for a low carb version. You could make it with regular spaghetti also. It was a hit for the whole family.

Here is the recipe; written instructions below:


  • 3 medium zucchini
  • 1 big sweet potato
  • 4 cans of 150 grams tuna in water
  • 1 large egg
  • 2 Tbsp coconut oil
  • Thai red curry paste 2 tsp (check for ingredients, whole30 approved)
  • 200 ml or 1/2 can of full cream coconut milk


  1. Spiralise the zucchini to make zoodles.
  2. Prick the sweet potato all around, using a fork and then microwave on high for 10 minutes. Alternatively, you can boil the sweet potato.
  3. Peel and mash the sweet potato.
  4. Drain excess water from the tuna cans and transfer them into a big bowl.
  5. Add the mashed sweet potato and egg.
  6. Mix until smooth.
  7. Form into small balls.
  8. Heat some coconut oil in a pan on medium heat.
  9. Add the balls and fry until golden on all sides. Remove from pan and set aside.
  10. Pour some more oil (if required) into the pan and add thai curry paste.
  11. Saute for a minute, then add the coconut milk.
  12. Cook for 2 minutes, then add the zoodles and coat well with the sauce.
  13. Cook for 3 minutes, then transfer the zoodles to a bowl, leaving the remaining sauce into the pan. (Hint: Do not overcook to avoid soggy noodles).
  14. Add the tuna balls into the sauce and coat them well.
  15. Top the zoodles with the tuna balls.


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