Tuna Polpettine with Cherry Tomatoes and Basil Sauce
By 1036
Published on 27 June 2022
Polpettine is Italian for tiny meatballs, but this quick and easy version is made with tuna.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 50 g of parmigiano reggiano, grated
- 400 g of tuna steak in olive oil, approx. 300g drained weight, plus 2 tbsp of the olive oil
- 1 onion, finely chopped
- 1 garlic, grated or crushed (optional)
- 3 salad onions, finely chopped
- 1 medium egg
- 25 g of basil, leaves only, roughly torn
- 100 g of breadcrumbs
- 790 g of cherry tomatoes
- 2 tbsp of caster sugar
Method
Step 1
To make the cherry tomato sauce, heat 1 tbsp olive oil from the drained tuna in a saucepan, then add the onion and garlic. Fry gently for 3-4 mins until the onion has softened and is translucent.Step 2
Stir in the cherry tomatoes and sugar and season with coarsely ground black pepper. Simmer for 15-20 mins until the sauce has thickened and is glossy. Add half the basil, stir well, then keep the sauce warm over a low heat.Step 3
Place the tuna, breadcrumbs, Parmigiano Reggiano, 2 finely chopped salad onions and the egg in a large bowl and use a fork to mash and combine thoroughly. Using your hands, shape the mixture into about 16 balls, each one roughly the size of a walnut.Step 4
Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the tuna balls for 3-4 mins, turning occasionally, until they are crisp and golden. Drain on kitchen paper before serving on top of a tangle of pasta, such as tagliatelle, or with rice. Pour the cherry tomato sauce over the top, garnish with the remaining basil and serve immediately.