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.