Tuna Fishballs
It is kind of amazing to think that you can turn ordinary canned tuna into these crunchy tuna fishballs that work wonders as a buffet snack, antipasto or even as a proper meal.
A friend served these extremely savoury tuna fishballs on a birthday buffet, and all the guest were delighted. Some even asked for a doggy bag to take left-overs with them home. I just made inquiries about the recipe, and was told that tuna fishballs are incredibly easy to make. Even when the fridge is a void, you can almost always come up with the basic ingredients for this recipe, which are canned tuna fish and eggs. For this reason alone the tuna fishballs have become a grand alternative to other fishball recipes like those made with salted cod and white fish.
I though my friend was a genius to come up with a recipe like that, but I’ve later discovered a similar recipe in Elizabeth David’s Italian Food . David writes about Polpettone di tonno which is bigger and more sausage-like than these crunchy, bite-sized kebabs.
Ingredients
2 cans of tuna fish
2 eggs
2 tbsp white bread crumbs
2 tbsp oatmeal
2 tbsp of capers
Olive oil
Preparation
Separate the pieces of tuna with a fork.
Mix with eggs, oatmeal, bread crumbs and chopped capers.
Heat the olive oil in a frying pan.
Use a spoon to shape the fish mixture into small rissoles and fry them until golden.
Tuna fishballs should be ideally be served fresh from the frying pan.
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