Tuna Polpettine with Cherry Tomatoes and Basil Sauce

Ingredients

• 50 g of parmigiano reggiano, grated

• 400 g of tuna steak in olive oil, approx. 300g drained weight, plus 2 tbsp of the olive oil

• 1 onion, finely chopped

• 1 garlic, grated or crushed (optional)

• 3 salad onions, finely chopped

• 1 medium egg

• 25 g of basil, leaves only, roughly torn

• 100 g of breadcrumbs

• 790 g of cherry tomatoes

• 2 tbsp of caster sugar

4 servings

Calories~563 kcal

Protein~33 g

Carbs~44 g

Fat~28 g

Fiber~5 g

Sugar~19 g

Total recipe

Calories~2,250 kcal

Protein~130 g

Carbs~175 g

Fat~110 g

Fiber~20 g

Sugar~75 g

Method

• Step 1

  To make the cherry tomato sauce, heat 1 tbsp olive oil from the drained tuna in a saucepan, then add the onion and garlic. Fry gently for 3-4 mins until the onion has softened and is translucent.

• Step 2

  Stir in the cherry tomatoes and sugar and season with coarsely ground black pepper. Simmer for 15-20 mins until the sauce has thickened and is glossy. Add half the basil, stir well, then keep the sauce warm over a low heat.

• Step 3

  Place the tuna, breadcrumbs, Parmigiano Reggiano, 2 finely chopped salad onions and the egg in a large bowl and use a fork to mash and combine thoroughly. Using your hands, shape the mixture into about 16 balls, each one roughly the size of a walnut.

• Step 4

  Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the tuna balls for 3-4 mins, turning occasionally, until they are crisp and golden. Drain on kitchen paper before serving on top of a tangle of pasta, such as tagliatelle, or with rice. Pour the cherry tomato sauce over the top, garnish with the remaining basil and serve immediately.