The Shakshuk-A-Vocado

CAPRESE TUNA MEATBALLS

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) A handful of fresh basil leaves

For the tuna meatballs: 1 avocado, pit and skin removed, mashed 2 x 160g cans of tuna (±250g drained) 1 free-range egg 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 For the tomato sauce: 1 onion, finely chopped 1 garlic clove, peeled and crushed 2 tbsp. dried Italian herbs 500g passata 1 tbsp. balsamic vinegar Extra-virgin olive oil

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.

MAKES 10MEATBALLS