Tuna meatballs with fresh tomato sauce

Cooking Fish Tuna meatballs with fresh tomato sauce

Fresh tuna makes lovely light meatballs for kids and grown-ups alike, pepped up with a little lemon zest and parmesan.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Shellfish free
  1. Preheat the oven to 200C.
  2. Soak bread in milk for 5 minutes, then squeeze to remove excess liquid. Place bread in a bowl with tuna, herbs, cheese, lemon zest and some salt and pepper and mix with your hands until well combined. Add egg and mix well, then form into 12 meatballs.
  3. Place on an oiled baking tray, brush with oil, then bake for 15 minutes or until firm and lightly golden on the bottom.
  4. Meanwhile, for the sauce, heat oil in a large pan over medium heat. Cook garlic for 2 minutes until fragrant. Add raisins, tomato, parsley and sugar. Season, then add 1/2 cup (125ml) water and simmer for 15 minutes, stirring, until reduced slightly.
  5. Add the meatballs (browned-side up) and simmer for 4-5 minutes until warmed through. Divide among 4 bowls, scatter with parsley and pine nuts, then serve.

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1 thick slice day-old ciabatta or sourdough, crusts removed, torn into small pieces
150ml milk
500g tuna fillets, trimmed, cut into 5mm cubes
2 tbsp finely chopped flat-leaf parsley, plus 2 tbsp extra to garnish
1/2 tsp dried oregano
2 tbsp grated parmesan
1 tbsp grated lemon zest
1 egg, beaten
1 tbsp extra virgin olive oil
2 tbsp toasted pine nuts
1 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
2 tbsp raisins
2 x 400g cans chopped tomatoes
2 tbsp finely chopped flat-leaf parsley leaves
1 tsp caster sugar

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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