Le Migliori Polpette di Tonno

On 21st September 2014, This was dinner

…or ‘The Best* Tuna Meatballs’ – I’m trusting Jamie Oliver’s translation on this.

I have to admit that I’m not a huge fan of tuna, I prefer my fish to be less meaty. Mr S loves it though so this dish was a good compromise.

Preparing:

  • Finely chop an onion
  • Finely slice some garlic
  • Roughly chop some parsley
  • Cut some tuna into 1 inch dices and season
  • Whizz up some stale bread for breadcrumbs
  • Grate some parmesan
  • Zest and juice a lemon
  • Boil the kettle
  • Get olive oil, dried oregano, tinned plum tomatoes, pasta red wine vinegar, parsley, pine nuts, ground cinnamon, eggs & seasoning ready

Making:

Heat some oil in a pan and add the garlic and onion, fry gently for about 10 minutes until soft. Add oregano, tomatoes and seasoning bring to the boil then leave on a simmer for about 15 minutes. I then used a hand blender to blitz it and left it until I was almost ready with the meatballs. When ready check the seasoning and add a splash of red wine vinegar then warm back through.

In another pan, add some oil then cook the tuna with cinnamon and pine nuts. Remove, pop in a large bowl and leave to cool for a little while. Add oregano, parsley, breadcrumbs, parmesan, lemon zest and juice, seasoning and an egg.

Get your hands in there and really scrunch together, I found breaking the tuna up a little smaller helped. Divide and squeeze into balls. Leave them to rest in the fridge.

When ready cook your pasta of choice and fry the meatballs in oil until they are browned all over.

Pop the past in the bowl, ladle in some of the tomato sauce and top with the meatballs and a sprinkling of parmesan and parsley.

TWD_2109_Tuna-Meatballs

*Disclaimer: As these are the first tuna meatballs I have ever had I cannot say if the title is true or not, what I can tell you is that they were really easy to make and very, very tasty.

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