Meatballs tuna with spicy tomato sauce and mint. Do you have guests for dinner and you want to offer a delicious aperitif, Maybe finger food, that's cheap, making a good impression and satisfying the palate? Then these meatballs to tuna fish with a spicy sauce and sour tomato and Mint to please. You know how much I love Bluefish and tuna is perfect for this dish. You can use also the fish or even a white fish like monkfish or grouper. Mint goes beautifully with tuna and therefore also to the tuna, and spicy tomato sauce makes everything delicious. With a glass of bubbles you will make a great impression and I guarantee that the meatballs are going like hot cakes. Nothing will stop you, Obviously, doing dumplings a little larger and serve them for dinner as a main dish. If you want to eat the little ones avoid spicy in sweet and sour sauce.
Ingredients for 4 people:
- 600 grams of tuna or bonito tunny, already filleted and boned
- stale bread crumbs as required
- pennyroyal or nepetella or fresh mint quantum satis
- 15 grams of coarsely chopped toasted almonds
- 25 grams of grated pecorino cheese
- 25 grams of grated Parmesan cheese
- an egg
- a clove of garlic (Optional, but I like it)
- little chopped parsley
- salt and pepper
- flour or meal for meatballs
- peanut oil for frying as required
for the spicy tomato sauce and mint
- a few leaves of fresh mint
- 500 ml of tomato puree
- a heaping tablespoon brown sugar
- salt to taste
- extra virgin olive oil as required
- a hot chili pepper
- one teaspoon red wine vinegar
- a clove of garlic
For the sauce, put in a saucepan the oil, the garlic and chilli, fry lightly and add the tomato puree, sugar, the vinegar, mint and salt. Cook over a low heat, covered for about 20 minutes, until the sauce has thickened. So possibly salt and pass the sauce through a strainer or chinois, then put aside.
For the meatballs, coarsely chop the knife the skipjack or bonito, put the fish in a bowl and add the mint, finely chopped parsley and garlic, the Parmesan, pecorino, egg and toasted almonds. Then add as much bread crumbs as needed to create a smooth, pliable dough, but not otherwise dry meatballs become hard. Try with 3 spoon and then possibly still aggiungetene. Season with salt and pepper and, inumidendovi hands, form meatballs large when a ping pong ball and dip, one by one, in flour or semolina. Fry the meatballs in plenty of peanut oil until golden and serve lukewarm accompanying them with very hot spicy sauce.
THE PAIRING: This recipe, which it is ideal for aperitifs, It goes very well with beer. In particular those from exotic fruit and floral scents like this Duchess, a saison produced from brewery “Birra del Borgo” (a Borgorose, in the province of Rieti) using the barley grown in the regional park of the Mounts of Duchess. I'm used’ a light beer with a thick, rich lather, very fresh and slightly spicy.