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I’ve been a vegetarian for about six years now, and I’ve made my share of tuna fishballs.

I’ve also made homemade ones that I’ve tweaked a little bit.

I don’t have to worry about my cooking process getting stale or anything like that.

I just use canned tuna, and that’s it.

I’m not the biggest fan of the white tuna fish, but if you don’t want to worry too much about that, there’s a way to make tuna fishball substitutes.

And while I have my doubts about how much of a good alternative it is, I’m also convinced that the flavor of tuna is worth it.

Here’s how you can make them at home, in the comfort of your own kitchen.