Caprese Tuna Meatballs
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.
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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.