In this updated version of the Italian classic, Valli Little has taken the tuna out of the sauce and used it to make croquettes.
- Cook potato in boiling, salted water for 10-12 minutes until tender. Drain, then mash well. Combine potato, tuna, onion, extra yolk, lemon zest and 1 tablespoon juice, 1 tablespoon mayonnaise and 2 tablespoons parsley. Season, then roll into 16 x 2cm balls. Dip balls first in flour, then in beaten egg and finally coat well in crumbs. Chill for 1 hour to firm up.
- Heat olive oil in a pan over medium-high heat. Season veal, then cook, turning, for 3-4 minutes until seared. Cool slightly.
- Combine chives, capers, anchovy, garlic and remaining 1/3 cup parsley on a plate, then roll the veal fillets in the herb mixture to coat well. Enclose each tightly in plastic wrap and freeze for 30 minutes.
- Half-fill a large pan or deep-fryer with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). In batches, deep-fry croquettes for 2 minutes or until golden. Drain on paper towel.
- Combine remaining 1/4 cup (60ml) lemon juice and 1 cup (300g) mayonnaise. Thinly slice veal and serve with croquettes, capers, parsley, mayonnaise and lemon.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set