Servings: 5
Ingredients
For the Saffron Rice:
- 1 cup Basmati Rice
- 1 ½ cups Water
- Good pinch of Saffron or ¼ tsp. ground saffron
- 2 tbsp. Unsalted Butter
- 1 tsp. Salt
For the Honey Harissa Tuna Balls:
- 3 cans Wild Planet Foods Wild Albacore Tuna
- 1 large Egg
- 3 tbsp. Fresh Parsley finely chopped
- 1 tsp. EACH: Salt Black Pepper Garlic Powder, Onion Powder, & Paprika
- 2 tbsp. Olive Oil
- 1/3 cup Honey
- 2-3 tbsp. Harissa
For the Roasted Sweet Potatoes:
- 3-4 large Sweet Potatoes chopped
- 2 tbsp. Olive Oil
- 1 tsp. Salt
For the Pumpkin Hummus:
- 1 can Chickpeas drained
- ½ cup Pumpkin Puree
- 2 tbsp. Tahini
- 1 tbsp. Olive Oil
- 1 tbsp. Honey
- 2 tsp. Ground Cumin
- ½ tsp. Ground Cinnamon
- Juice of 1 Lemon
- Salt to taste
For the Lemon Tahini Dressing:
- Juice of 1 Lemon
- ¼ cup Tahini
- ¼ cup Olive Oil
- ¼ cup Red Wine Vinegar or apple cider vinegar
- 1/3 cup Water
- 2 tbsp. Fresh Dill finely chopped
For the Pickled Onions:
- 1 large Red Onions thinly sliced
- 1 cup White Vinegar or apple cider vinegar
- 1 cup Water
- 2 tbsp. Granulated Cane Sugar
- 1 tbsp. Salt
For Additional Sides:
- Honeycrisp Apples thinly sliced & tossed in lemon juice
- Halloumi thinly sliced and seared in olive oil
- Arugula & Kale Mix
Instructions
For the Roasted Sweet Potatoes:
- Combine all ingredients on a sheet pan lined with parchment paper. Roast at 425F for 30-35 minutes.
For the Buttery Saffron Rice:
- In a glass with 3 tablespoons boiling hot water, stir in the saffron. Let sit as you prep the rice.
- Add the rice to a pot and rinse thoroughly under running water until water runs clear. Drain of any excess water.
- In the same pot, add the butter to sauté the rice 2-3 minutes over medium high heat.
- Stir in the salt and 1 ½ cups water. Bring to a boil, then cover with the lid to simmer on LOW for 15-20 minutes.
- Fluff the rice with a fork then stir in the saffron mixture. Let cool completely before storing.
For the Honey Harissa Tuna Balls:
- Carefully open and drain the canned tuna. Add to a bowl with the egg, parsley, and seasoning. Mash together with a fork until very well combined.
- Press into 10-12 balls.
- Add the olive oil to a skillet over medium high heat. Once hot, sear the tuna balls on each side for about 1 minute, until browned.
- Remove from the skillet to a plate, then reduce heat to medium to add the honey and harissa. Stir for 1-2 minutes, until the mixture becomes a thick glaze. Spoon over the tuna balls, then let completely cool before storing away in an airtight container.
For the Pumpkin Hummus:
- Combine all ingredients in a food processor. Blend until smooth. Season with salt to taste.
For the Lemon Tahini Dressing:
- Combine all ingredients in an airtight container. Shake or mix to combine. Season with salt and black pepper to taste.
For the Pickled Onions:
- Combine all ingredients in 16 oz jar. Store away in the fridge. It takes about 2 hours to overnight to pickle the onions.
