Tuna polpette (Italian for meatballs) make for splendid aperitivo fare as well as a delightful main course.
Crispy Tuna Polpette by Maria Laura Pignata
Ingredients:
3 6 oz./160 g. cans tuna packed in olive oil
2 large eggs or 3 medium eggs
3⅓ Tbsp./50 g. Parmigiano Reggiano
3⅓ Tbsp./50 g. breadcrumbs
1 organic lemon
leaves of basil
leaves of fresh mint
salt - pepper
for frying: seeds oil - 2 beaten eggs - panko for breading
Method:
Drain the oil from the tuna, and chop the basil and mint.
Pour the tuna into a large bowl and start mashing with a fork or our hands. Add the
lemon zest, grated Parmigiano, basil, and mint. Finish with a pinch of salt, a bit of black pepper, and the breadcrumbs. Mix until smooth and uniform.
Using your hands, shape the mixture into 20 walnut-size balls and dip into the beaten eggs, then into the panko and when the oil reaches the right temperature, start frying 3 or 4 balls at the time until they are perfectly golden.
Drain on the paper and wait few minutes before serving.
Serve the tuna balls with a squeeze of fresh organic lemon and homemade mayo.