Turn on that fire and get cooking!
Today we have an amazing:
Deliciously made by our chef:
DINNER AT OUR CHEF’S HOUSE!
Quantity for about 20 pieces
230 g of tuna in oil (3 packs in a box) or 250 g of fresh tuna (to be steamed 5 - 6 minutes)
60 gr of breadcrumbs + 2 slices
1 glass of milk
2 tablespoons of Parmesan cheese
1 tablespoon of desalted capers
a little fresh parsley
breadcrumbs for breading
frying oil or 2 tablespoons of extra virgin olive oil for other cooking
First of all, drain the tuna.
Then, put it in the bowl. Soften 60 g of sandwich bread in the milk and if necessary add a little water. Squeeze well and add to the bowl. Add 2 slices of crumbled sandwich bread, the egg, the finely chopped parsley, the desalted and chopped capers, the parmesan. Usually no additional salt is needed:
Once you have your ‘dough’
Finally knead and compact your dough into a ball. Make the 4-5 cm tuna meatballs with the help of a spoon. Give it the shape between the palms and then pass into the breadcrumbs.
Baked tuna meatballs
first of all, lay in a baking tray covered with baking paper, drizzle with a drizzle of oil, cook at 180 ° for about 20 minutes, the last minutes with grill
Tuna meatballs in a pan
Heat 1 drizzle of extra virgin olive oil in a non-stick pan, add the tuna meatballs, cook over low heat for 5 - 6 minutes
Fried tuna meatballs
Fry a few pieces at a time in hot oil in a saucepan with high sides. Just 1 minute for each side.
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