Type of Recipe:
Tuna Meatballs & Spaghetti Squash Puttanesca
This recipe holds a special place in my heart (and maybe even special powers!) because it landed me a job as a private chef for an amazing family on a lovely private estate. I dare you to make this pasta with all the local ingredients you can find – from the tomato and fresh herb sauce to the tuna – the possibilities are endless!
I was originally inspired to make this recipe because of how much I loved a local seasoned oil company during my time in Boise, Idaho – some of my favorites were the garlic, Meyer lemon, and blood orange oils. YUM!
The meatballs alone would make a nice snack, lunch or dinner. But paired with my spaghetti squash puttanesca – now that’s amoré.
24 oz. wild tuna steak, quartered (fresh or frozen)
1 egg (or 2 egg whites)
½ cup walnuts pieces
1 small pack fresh basil leaves (1.5 ounces)
2 tbsp. extra virgin olive oil
½ tsp. garlic powder
¼ tsp. Celtic salt
Freshly squeezed juice from 1 lemon
Zest of one lemon
4 cups cooked spaghetti squash
4 tbsp. capers with a little caper juice
½ cup pitted kalamata olives, coarsely chopped
1 tsp. granulated garlic powder
1 tsp. anchovy paste
Dash of monk fruit sweetener
Step by Step Instructions
Prepare ingredients as suggested above. Preheat oven to 400 degrees.
In a food processor, add all the meatball ingredients. Pulse and scrape until almost smooth. Scoop 20-24 little meatballs. Place in a single layer on a baking dish. Chill for 1 hour.
Clean, quarter, remove seeds and place spaghetti squash in a 10″ cake pan or baking dish. Remove from oven and drain any water from pan. Let cool for about 15 minutes.
Fork-pull and scrape the squash strands directly into bowls.
In a medium-large sauce pot, add all your puttanesca sauce ingredients. Bring to a low rolling simmer. Reduce heat to simmer, cover and cook for 20 minutes.
Gently drop meatballs into sauce. Do not stir. Cover and cook for another 20 minutes.
Stir sauce. Ladle evenly over spaghetti squash-filled pasta bowls. Enjoy!
The best way to pull squash from their shells is allowing them to cool completely, and then placing a pot holder or paper towel in the palm of one hand, and beginning to fork-scrape the squash strands directly into bowls.