Caprese Tuna Meatballs

At first, tuna and avocado might sound a little odd, but give it a try, you’ll be pleasantly surprised! This is a hearty and economical dinner that everyone loves. This recipes makes 10 meatballs.

Recipe - The Fairway Market Corporate

Servings5

Cook Time20 Minutes

Ingredients

9 oz 1 ball of buffalo mozzarella

a handful of fresh basil

zest of 1/2 lemon

1 avocado, pit and skin removed, mashed

2 cans ( 5 oz. ) of tuna

1 free-range egg

1/4 cup bread crumbs

1 tsp garlic powder

1 tsp chili flakes

1 tsp. + 2 tbsp. of dried Italian herbs

extra-virgin olive oil

1 onion, finely chopped

1 garlic clove, peeled and crushed

2 cups tomato puree

1 tbs balsamic vinegar

sea salt

pepper

Directions

1. Combine all the ingredients for the tuna balls (avocado, tuna, egg, breadcrumbs, garlic powder, 1 tsp. of the Italian herbs, and the chili flakes) and the oil in a large bowl. Season with sea salt and pepper to taste.

2. Roll the tuna mix into 10 equally sized balls, cover them and refrigerate for 30 minutes.

3. 3. To make the tomato sauce: sauté the chopped onions over medium heat until soft, then add the garlic and cook for a further 1–2 minutes. Add the Italian herbs, tomato purée and balsamic vinegar. Bring to a boil and simmer for 15 minutes on a low heat. Season with salt and pepper to taste.

4. Fry the tuna balls in a non-stick pan over medium heat with some olive oil until golden brown and crisp, turning them regularly.

5. 5. Serve in a beautiful dish or bowl (I use my grandmother’s vintage bowl). Pour the sauce in the bowl, add the hot tuna balls and place the whole buffalo mozzarella in the middle. Drizzle with olive oil and top with the extra lemon zest and basil leaves.

0 minutes

Prep Time

20 minutes

Cook Time

Servings