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.