Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta.  With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:

Combined drained canned seafood with:

• beaten egg
• bread crumbs
• finely chopped Spanish olives and capers
• finely chopped onions
• squeeze lemon
• splash red wine vinegar
• a sprinkle of paprika
• pinch of salt and pepper
• a dollop of sour cream

Folded all ingredients together and made them into balls:

In a drizzle of hot olive oil, balls were perfectly warmed on the  interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.