Tuna Ricotta Bites

These soft little pearls of delicious tuna mixed with ricotta cheese, are a fantastic finger food for baby. ⠀⠀⠀
Full of nutrition, the perfect lunch dipped in some natural greek yoghurt served along side a picky salad. ⠀⠀


  • A 140g tin of tuna in spring water – drained
  • 125g of ricotta cheese (can sub for crumbled extra firm silken tofu for dairy free)
  • 1 small egg (or 1 tbsp of ground flax mixed with 2.5 tbsp of warm water)
  • Third of a tsp of mixed dried herbs – or a small bunch of fresh parsley or chives if you have it
  • A small grinding of black pepper
  • Approx 40g of grated cheddar (optional) – vegan cheese can be substituted
  • 1 clove of garlic, finely grated
  • 2 tbsp of breadcrumbs, plus extra for coating or GF*


Preheat the oven 180d/350f. Mix all the ingredients together in a bowl using the back of a fork to help it all mash together.

Form into small golf ball shapes and gently point each end. Roll in breadcrumbs and place on a baking tray.

Bake for 20 minutes till firmed up and the outside has a slight crisp to it. Serve with greek yoghurt of creme fraiche for dipping.

Suitable from 6 months. These will keep in the fridge for 2 days. Or freeze for up to 3 months.

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