Instructions are for 4 servings. Please modify as needed.
Drain the tuna very well and press out as much excess liquid as possible. Flake it finely with a fork.
Combine the tuna with the eggs, mayonnaise, Parmesan, almond flour, garlic, parsley, dill, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well and let the mixture rest for 20 minutes.
Shape the mixture into small meatballs, using about 1 heaping tablespoon per meatball. Refrigerate for 10–15 minutes to help them firm up.
Combine the almond flour, Parmesan, and paprika in a shallow dish. Roll each tuna meatball in the coating, pressing gently so it adheres.
Lightly spray the tuna meatballs with cooking spray. Arrange them in the air fryer basket in a single layer. Air-fry at 400°F (200°C) for 8–10 minutes, turning halfway through, until golden and crisp. Cook in batches if needed.
Meanwhile, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, and garlic. Season with salt and black pepper to taste.
Divide the salad greens, cucumber, and cherry tomatoes between four bowls. Top with the crispy tuna meatballs and serve with the lemon-dill sauce.
Tips
Oven: 425°F (220°C) for 12–15 minutes, turning halfway.
Skillet: medium heat 8–10 minutes, turning as they brown.
Dried herbs: 2 tsp dried parsley and 2 tsp dried dill.
Meal prep: store meatballs, salad, and sauce separately.
Fridge 3–4 days; freeze meatballs 2–3 months; reheat in air fryer at 350°F (175°C).
