Tuna polpette with salmoriglio
I’m finally back!! My sincere apologies for being away for so long. Having children and an almost full time job leaves you with very little spare time, but I don’t need to tell you this I’m sure you know how it is already!. Although I didn’t have time to post I did have time to cook! Today I will share with you my tuna polpette and salmoriglio recipe, which is reasonably easy to prepare, and makes a very yummy entrée to serve to your friends next time you invite them over for lunch or dinner!
This recipe serves 4 people, if you give them 4 each, and therefore it makes 16!
If you are wondering what Salmoriglio is.. well.. it is a Sicilian herb salsa that you will love it!
250g tuna fillet, cut into 2.5cm cubes
1/2 tsp ground cinnamon
100ml olive oil
2tbs pine nuts
1 large (70g) egg, lightly beaten
2/3 cup (50g) stale breadcrumbs, plus 1 tbs extra if needed
1/2 cup (40g) freshly grated parmesan
Zest and juice of 1/2 lemon
1 cup flat-leaf parsley, chopped
2 1/2 tsp chopped fresh oregano
1/2 small onion, finely chopped
2 garlic cloves, thinly sliced
400g can whole tomatoes
Rocket, to garnish (optional)
Crusty bread, to serve
1 small anchovy fillet
1 small garlic clove
2 sage leaves
1/2 tsp fresh rosemary leaves
1/4 cup (60ml) extra virgin olive oil
1 tsp fresh oregano leaves
1 1/2 tbs lemon juice
For salsa, pound anchovy, garlic, sage and rosemary to a paste in a mortar and pestle (or finely chop together). Stir in oil, oregano and juice, then season. Stand for at least 1 hour.
Meanwhile, season tuna with salt, pepper and cinnamon. Heat 2 tbs oil in a pan over medium heat. Add tuna and pine nuts and cook, turning, for 1 minute or until nuts are toasted and tuna is seared but still pink in centre. Cool in a bowl for 5 minutes, then add egg, crumbs, cheese, zest and juice, half the parsley and 1 1/2 tsp oregano.
Mix well with your hands, breaking up the tuna, until the tuna is incorporated and mixture holds together – add extra crumbs if too sticky. With wet hands, roll sixteen 4cm-diameter balls. Chill on a lined tray for 30 minutes.
Heat 1 tbs oil in a large pan over low heat. Cook onion and garlic, stirring for 10 minutes until soft. Add tomato and remaining parsley and oregano.
Season, bring to the boil and simmer 15 minutes. Cool slightly, then blend until smooth. Season and keep warm. Heat remaining 2 tbs oil in a large frypan over medium heat. Add polpette and cook for 2-3 minutes, turning, until light golden. Add to sauce and stir to coat. Serve on rocket if desired, with salmoriglio and crusty bread.
ENJOY IT!! Please post your comments and let me know if you liked it or not! I would love to hear from you!:-)