Polpette di Tonno al Pomodoro (Tuna Balls in Tomato Sauce)
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Ingredients
- 400 g tinned tuna in olive oil, drained
- 80 g fresh breadcrumbs
- 40 g parmesan, grated
- 1 eggs
- 2 tbsp flat-leaf parsley, chopped
- 500 g passata
- 2 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 34.1 g
- Carbohydrate
- 15.9 g
- of which sugars
- 6 g
- Fat
- 21.4 g
- of which saturates
- 5.1 g
- Fibre
- 2.4 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Flake the tuna into a bowl and mix with the breadcrumbs, parmesan, egg and parsley. Season and shape into 16 balls.
- 2
Heat 1 tablespoon of the olive oil in a frying pan and fry the balls in batches for 5-6 minutes, turning gently, until golden.
- 3
Heat the remaining olive oil in another pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes.
- 4
Lower the tuna balls into the sauce and simmer for 5 minutes to heat through.
- 5
Serve with crusty bread or over cooked pasta.
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