Tuna Meatballs


for the tomato sauce
4 cloves of garlic, peeled and finely sliced
2 x 400g tins of plum tomatoes
1 small peeled and finely chopped onion
1 teaspoon dried oregano
Red wine vinegar
A small bunch of fresh, roughly chopped parsley leaves
Sea salt and freshly ground black pepper
olive oil

for the meatballs
2 eggs
400g  tuna
100g bread crumbs
55g freshly grated Parmesan
55g pinenuts
1 level teaspoon ground cinnamon
1 teaspoon dried oregano
1 lemon’s zest and juice
olive oil
a handful of freshly chopped parsley
sea salt and freshly ground black pepper

1) To make the sauce. Place a large pan on heat, add about ½ cup of olive oil, onion and garlic and fry slowly for 10 or so minutes until soft. Add your oregano, tomatoes, salt and pepper and bring to the boil.
2) Simmer for 15 minutes or so, then liquidise until smooth. Taste – to see whether you should add red wine vinegar or extra seasoning.
3) While the tomatoes are simmering, chop the tuna up into 2.5cm diced chunks. Pour 6 tablespoons of olive oil into a large frying pan and place on the heat.
4) Add the tuna to the pan with the pinenuts and cinnamon.Season lightly with salt and pepper and fry for two minutes or until the tuna is cooked on all sides.
5) Toast the pinenuts. Remove from the heat and put the mixture into a bowl. Allow to cool down for 5 minutes, and then add the oregano, parsley, bread crumbs, Parmesan, eggs, lemon zest and juice to the bowl.
6) Using your hands to mix the flavours into the tuna, then divide the mixture and squeeze it into meatballs slightly smaller than a golf ball. (Dip one of your hands in water while shaping to achieve a smooth surface on the meatball. If the mixture’s very sticky, add a few more bread crumbs.
7) Keep the meatballs the same size and place them on an oiled tray, then put them in the fridge for an hour to let them rest.
8) Put the pan you fried the tuna in back on the heat with 3 tablespoons olive oil. Add your meatballs to the pan and twirl them around until they’re golden brown all over. Fry the tuna meatballs in batches.
9) When done, add them to the tomato sauce, divide between your plates, and sprinkle with chopped parsley and drizzle with olive oil. Best served with spaghetti or pasta.

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