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KES
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10
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CAPRESE TUNA MEATBALLS
AT A L B
At first, tuna and avocado might sound a little odd, but give it a try, you’ll be pleasantly surprised! This is a hearty and economical dinner that everyone loves. INGREDIENTS 1 ball of buffalo mozzarella (±250g)
For the tomato sauce:
A handful of fresh basil leaves
1 onion, finely chopped 1 garlic clove, peeled and crushed
For the tuna meatballs:
2 tbsp. dried Italian herbs
1 avocado, pit and skin removed, mashed
500g passata
2 x 160g cans of tuna (±250g drained)
1 tbsp. balsamic vinegar
1 free-range egg
Extra-virgin olive oil
40g breadcrumbs 1 tsp. garlic powder 1 tsp. dried Italian herbs 1 tsp. chilli flakes Zest of ½ lemon (plus extra for garnishing) Extra-virgin olive oil Sea salt and pepper
METHOD 1 Combine all the ingredients for the tuna balls bar the oil in a large bowl. Season to taste. 2 Roll the tuna mix into 10 equally sized balls, cover them and refrigerate for ±30 minutes. 3 To make the tomato sauce: sauté the chopped onions over medium heat until soft, then add the garlic and cook for a further 1–2 minutes. Add the Italian herbs, passata and balsamic vinegar. Bring to a boil and simmer for ±15 minutes on a low heat. Season to taste.
4 Fry the tuna balls in a non-stick pan over medium heat with some olive oil until golden brown and crisp, turning them regularly. 5 Serve in a beautiful dish or bowl (I use my grandmother’s vintage bowl). Pour the sauce in the bowl, add the hot tuna balls and place the whole buffalo mozzarella in the middle. Drizzle with olive oil and top with the extra lemon zest and basil leaves.
DINNER
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