Italian Tuna Balls
- Preparation and cooking time
- Prep:
- Cook:
- A little work
Ingredients
- 200g Can of tuna in olive oil, drained
- 115g Fresh breadcrumbs
- 85g Ricotta cheese
- Zest of 1 lemon
- 1tbsp Fresh basil leaves, finely chopped
- 1 Egg
- Freshly ground black pepper
- Plain flour for dusting
Quick tartare sauce
- 6 Gherkins, finely chopped
- 225g Crème fraiche
- 2tbsp Parsley, chopped
- 2tbsp Fresh dill, chopped
- 1 Lemon, juice 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