Ingredients for 2 servings:
1 can of drained tuna in its own juice
50 g of grainy cream cheese
1 teaspoon mustard
2 tbsp psyllium husks
½ bunch of dill
neutral oil for frying
Take the tuna out of the tin and drain in a sieve, then mix with the grainy cream cheese, egg, mustard and psyllium husks to form a smooth dough.
Wash the dill, shake dry, cut finely and then fold into the mixture, season with salt and pepper and then shape into tuna meatballs.
Heat a little oil in a pan and fry the tuna meatballs on each side for 3-4 minutes until golden brown. Then drain on kitchen paper.