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    Tuna Polpettine with Cherry Tomato and Basil Sauce

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    Tuna Polpettine with Cherry Tomato and Basil Sauce

    Polpettine is Italian for tiny meatballs, but this quick and easy version is made with tuna.

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • For the cherry tomato sauce
    • 2 tbsp extra virgin olive oil
    • 1 onion, chopped
    • 1 clove garlic, finely chopped (optional)
    • 2 x 395g cans Waitrose Italian Cherry Tomatoes
    • 2 tsp caster sugar
    • 25g pack fresh basil, roughly torn
    • For the tuna polpettine
    • 2 x 200g cans tuna steak in olive oil, drained
    • 100g fresh white breadcrumbs
    • 50g Parmigiano Reggiano, grated
    • 2 salad onions, finely chopped
    • 1 medium egg, lightly beaten

    Method

    1. To make the cherry tomato sauce, heat 1 tablespoon of the olive oil in a saucepan and add the onion and garlic. Fry gently for 3-4 minutes, until the onion has softened and is translucent.
    2. Stir in the cherry tomatoes and sugar, and season with freshly ground black pepper. Simmer for 15-20 minutes, until the sauce is thickened and glossy. Add half the basil and keep the sauce warm over a gentle heat.
    3. Meanwhile, place the tuna, breadcrumbs, Parmigiano Reggiano, salad onion and egg together in a large bowl and use a fork to combine. Using your hands, shape the mixture into about 16 balls, each one roughly the size of a walnut.
    4. Heat the remaining oil in a large non-stick frying pan and fry the tuna balls for 3-4 minutes, turning occasionally, until they are crisp and golden. Drain on kitchen paper before placing on top of a dish of pasta, such as tagliatelle, or rice. Pour the cherry tomato sauce over, garnish with the remaining basil and serve immediately.

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    Cook's tips

    The polpettine and sauce can be prepared in advance and chilled. Reheat in the oven at 200°C, gas mark 6 for 20-30 minutes until piping hot.

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