Italian Tuna Balls
A little work
Prep:
Cook:
These little balls contain tinned tuna blended with Italian ricotta cheese, basil and lemon zest and can be baked in the oven or fried in a grill pan
Skip to ingredients
- 200g Can of tuna in olive oildrained
- 115g Fresh breadcrumbs
- 85g Ricotta cheese
- Zest of 1 lemon
- 1tbsp Fresh basil leavesfinely chopped
- 1 Egg
- Freshly ground black pepper
- Plain flourfor dusting
Quick tartare sauce
- 6 Gherkinsfinely chopped
- 225g Crème fraiche
- 2tbsp Parsleychopped
- 2tbsp Fresh dillchopped
- 1 Lemonjuice and zest
Method
step 1
Tip the tuna in a bowl and mash with the ricotta cheese, lemon zest, basil and the egg. Season with a little black pepper.
step 2
Using floured hands take spoonfuls of the mixture and roll into walnut sized balls.
step 3
Heat a little olive oil in a pan and fry the balls in batches over a medium heat for 6-8 minutes until golden and crisp. Alternatively these can be baked in the oven at 190C, gas mark 5 until golden
step 4
To make the tartare sauce simply mix all the ingredients together in a bowl.
step 5
Serve the fish balls with the tartare sauce