For many years meatballs have been an Italian staple. This amazing variation using tuna instead of meat is delicious. You could finely chop fresh tuna and use it, or even swordfish or monkfish, but I think good quality tinned tuna in spring water tastes just as good.
2 small cans of tuna in spring water
60g pine nuts
1 small chilli, deseeded and chopped fine
salt & pepper
1tsp dried oregano
chopped flat-leaf parsley
juice of 1 lemon
for spicy tomato sauce
1 can good quality tinned chopped tomatoes
8 cherry tomatoes, quartered
1 small red chilli, fine sliced
1 garlic clove, fine chopped
1 celery stick, fine diced
1 carrot, fine diced
fresh basil leaves
(1). First make the tuna meatballs.
(2). Drain the tuna and squeeze as much moisture out as you can and place in a bowl.
(3). Beat the eggs and add to the tuna, then add rest of ingredients, except the salt and pepper, and mix together well. Season the mixture.
(4). Take a golf ball size handful of the mixture and roll into a meatball, repeat until all mixture is used.
(5). Place meatballs on a plate and rest in fridge for at least an hour.
(6). Place a little oil in a pan and once hot add the meat balls and brown lightly all over. Then remove from the pan and set aside.
(7). Add the chopped carrot, celery and garlic to the pan and fry for a couple of minutes till softened. Then add the chilli and the tinned tomatoes and bring to a simmer, mixing together well.
(8). Return the meatballs to the pan then allow to warm through then add the cherry tomatoes and basil and allow to warm through briefly.
(9). Check sauce seasoning and serve.