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 also still use the bonito or bluefin tuna fishing season, or even a white fish such as 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. If you like, I suggest you take a look also to all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. Have a good day!
600 grams of abreasted tuna, tuna or bonito, already filleted and boned
grated stale bread, to taste
mentuccia the nepetella the fresh mint, to taste
15 grams of coarsely chopped toasted almonds
25 grams of grated pecorino cheese
25 grams of grated Parmesan cheese
a clove of garlic (Optional)
little chopped parsley
salt and pepper, to taste
flour or meal for meatballs
peanut oil for frying, to taste
FOR HOT SAUCE TOMATO 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, to taste
a hot chili pepper
one teaspoon red wine vinegar
a clove of garlic
Before preparing tuna meatballs, you have to prepare the tomato sauce. For the sauce, put the oil in a saucepan, the shirted garlic and the chilli, fry lightly and add the tomato puree, sugar, 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 tuna, tonnetto o la palamita, put the fish in a bowl and combine the mint, finely chopped parsley and garlic, the Parmesan, pecorino, the egg and the 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 tuna meatballs in plenty of peanut oil until golden and serve lukewarm accompanying them with very hot spicy sauce.
MATCHING: 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. It is a clear beer with thick and abundant foam, very fresh and slightly spicy.