The best tuna meatball recipe
The recipe uses fish, which is such a super food. Tuna is a great option for those who find oily fish too strong as its more ‘meaty’ in texture and doesn’t have a distinctive colour (like salmon). The key is to use tuna that’s freshly caught or frozen quickly and it will have absolutely no ‘fishy taste or smell’.
Ive recommended this recipe to lots of families who don’t like eating any fish and it works great. This comes from the fabulous Jamie Oliver, who has added other flavours like cinnamon to this recipe. You will have to try this to believe how delicious these ‘meatballs’ are.
400 g tuna
55 g pine nuts (optional)
1 level teaspoon ground cinnamon
salt & freshly ground black pepper
1 teaspoon dried oregano (or mixed herbs)
1 handful fresh flat-leaf parsley, chopped (optional)
100 g stale breadcrumbs (or fine oats work fine too)
25 g Parmesan or other cheese, freshly grated
1 lemon (zest & juice)
Chop the tuna up into 2.5cm/1 inch dice. Pour a good couple of the oil into a large frying pan and place on the heat.
Add the tuna to the pan with the pine nuts (if using) and cinnamon. Season lightly with salt and pepper and fry for a minute or so to cook the tuna on all sides (and toast the pine nuts, if using).
Remove from the heat and put the mixture into a bowl.
Allow to cool down for 5 minutes, then add the herbs, breadcrumbs (or oats), cheese, eggs, lemon zest and juice to the bowl.
Using your hands, really mix the flavours into the tuna, then divide the mixture and make it into meatballs slightly smaller than a golf ball
If the mixture’s very sticky, add a few more breadcrumbs.
Keep the meatballs around the same size and place them on an oiled tray, then put them in the fridge for an hour to let them rest.
Place a little oil in the pan and add your meatballs. Jiggle them about until they’re golden. Sprinkle with the chopped parsley, if using.
Serve with a tomato sauce and a wholegrain (like whole wheat pasta preferably).