This is a great recipe for fish
for even the most fussy of eaters including reluctant fish eaters. I often recommend it as the best fish recipe ever as these are really delicious ‘meatballs’.
The fish used is tuna; a great option for those who find oily fish too strong. Its also more ‘meaty’ in texture than some other fish, which makes it perfect for these meatballs. Tuna also doesn’t have a distinctive colour (like salmon), which might suit some kids. The key is to use tuna that’s freshly caught or frozen quickly and it should have absolutely no ‘fishy taste or smell’.
400 g tuna
55 g pine nuts (optional)
1 level teaspoon ground cinnamon
salt & freshly ground black pepper (optional)
1 teaspoon dried oregano (or mixed herbs)
1 handful fresh flat-leaf parsley, chopped (optional)
100 g day old breadcrumbs (or very fne oats)
25 g Parmesan or other cheese, freshly grated
1 lemon (zest & juice)
Chop the tuna into small pieces, about 2.5cm/1 inch each. Pour some 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 brown 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.
Aim to have 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.
After this tie, place a little oil in a heated frying pan and add your meatballs. Cook them until they’re golden.
Serve with a tomato sauce and a wholegrain (like whole wheat pasta).