Tuna balls – Polpette di tonno
Delicate tuna-fish balls enriched with ricotta and Parmesan cheese. They can be served as an appetizer but also as a main course accompanied by green salad. Take care when frying them as they will tend to fall apart.
1-3/4 cup tuna fish packed in olive oil
1 cup ricotta cheese
3/4 cup fresh ground Parmesan
1/4 tsp. thyme
1 cup ground dry bread crumbs
salt to taste
oil to fry
Yields: 30 to 40 balls depending on how big you make them.
1. In a large bowl mix the ricotta, egg, Parmesan and thyme.
2. In a food processor blend the tuna until smooth. Drain the excess oil before blending.
3. Now mix the tuna into the ricotta mix with a pinch of salt.
4. Prepare a plate with the dry bread crumbs.
5. Now gently roll the tuna into one inch balls and then roll them in the bread crumbs.
6. When they are all ready warm up the olive oil in a nonstick frying pan.
7. Fry the balls on both sides taking care when you turn them as they are very delicate.
8. Place them on a plate covered with paper towels to absorb the excess oil and let them cool a few minutes.
9. Serve alone or with a fresh leaf salad.