Drain the tuna well and squeeze out the liquid. Put it in a bowl.
2 cans tuna in its own juice
Add curd, egg, pumpkin seeds, almonds, garlic powder, chili pieces, mustard and parsley and knead with your hands.
60 g low-fat curd cheese, 1 egg, 20 g finely chopped pumpkin seeds, 20 g ground almonds, 1 tsp garlic powder, 1/2 chopped chili pepper, 1 tsp. mustard, 1/2 bunch chopped parsley
Finally, stir in cornstarch - I use cornstarch. And season to taste with salt and pepper. Put the bowl in the refrigerator for 20 minutes.
20 g cornstarch, Salt and pepper to taste
Form 6-8 meatballs and fry them with a little olive oil on both sides. Tip: It is better to turn them rarely than too often - otherwise the tuna cakes may fall apart.