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The best tuna meatballs (Le migliori polpette di tonno)
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Total Time:
55 minutes
Savory tuna meatballs bursting with fresh herbs and spices, a delicious twist on a classic favorite.
Ingredients:
  • olive oil
  • 1 small onion peeled and finely chopped
  • 4 cloves garlic peeled and finely sliced
  • 1 teaspoon dried oregano
  • 2 x 400 g good-quality tinned plum tomatoes
  • sea salt
  • freshly ground black pepper
  • red wine vinegar
  • 1 small bunch fresh flat-leaf parsley leaves picked and roughly chopped
  • 400 g tuna from sustainable sources, ask your fishmonger
  • 55 g pine nuts
  • 1 level teaspoon ground cinnamon
  • 1 handful fresh flat-leaf parsley chopped
  • 100 g stale breadcrumbs
  • 25 g Parmesan freshly grated
  • 2 free-range eggs
  • 1 lemon
Instructions:
  • Prepare the sauce by heating olive oil in a large pan and sautéing onion and garlic until soft. Stir in oregano, tomatoes, salt, and pepper. Simmer for 15 minutes, then blend until smooth. Adjust the seasoning if needed with red wine vinegar. Dice the tuna into 2.5cm/1 inch pieces. In a separate frying pan, heat olive oil and cook tuna with pine nuts and cinnamon until cooked on all sides. Transfer to a bowl to cool for 5 minutes. Mix in oregano, parsley, breadcrumbs, Parmesan, eggs, lemon zest, and juice. Form mixture into golf ball-sized meatballs, smoothing the surface with damp hands. Chill for 1 hour. Fry meatballs in olive oil until golden brown all over, then add them to the tomato sauce. Serve sprinkled with parsley and a drizzle of olive oil, alongside spaghetti or linguine.

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