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Tuna meatballs with fresh tomato sauce

Name: Tuna meatballs with fresh tomato sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 1 thick slice day-old ciabatta or sourdough, crusts removed, torn into small pieces; 150ml milk; 500g tuna fillets, trimmed, cut into 5mm cubes; 2 tablespoons finely chopped flat-leaf parsley, plus 2 tablespoons extra to garnish; 1/2 teaspoon dried oregano; 2 tablespoons grated parmesan; 1 tablespoon grated lemon zest; 1 egg, beaten; 2.00 tablespoon extra virgin olive oil; 2 tablespoons toasted pine nuts; 2 garlic cloves, thinly sliced; 2 tablespoons raisins; 2 x 400g cans chopped tomatoes; 2 tablespoons finely chopped flat-leaf parsley leaves; 1 teaspoon caster sugar

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by Jill Dupleix

Food writer

Oct 03, 2015

Fresh tuna makes lovely light 'meatballs' for kids and grown-ups alike, pepped up with a little lemon zest and parmesan.

1 thick slice day-old ciabatta or sourdough, crusts removed, torn into small pieces
150ml milk
500g tuna fillets, trimmed, cut into 5mm cubes
2 tablespoons finely chopped flat-leaf parsley, plus 2 tablespoons extra to garnish
1/2 teaspoon dried oregano
2 tablespoons grated parmesan
1 tablespoon grated lemon zest
1 egg, beaten
1 tablespoon extra virgin olive oil
2 tablespoons toasted pine nuts

Tomato sauce

1 tablespoon extra virgin olive oil
2 garlic cloves, thinly sliced
2 tablespoons raisins
2 x 400g cans chopped tomatoes
2 tablespoons finely chopped flat-leaf parsley leaves
1 teaspoon caster sugar

Method

1.

Preheat the oven to 200°C.
2.

Soak bread in milk for 5 minutes, then squeeze to remove excess liquid. Place bread in a bowl with tuna, herbs, cheese, lemon zest and some salt and pepper and mix with your hands until well combined. Add egg and mix well, then form into 12 meatballs.
3.

Place on an oiled baking tray, brush with oil, then bake for 15 minutes or until firm and lightly golden on the bottom.
4.

Meanwhile, for the sauce, heat oil in a large pan over medium heat. Cook garlic for 2 minutes until fragrant. Add raisins, tomato, parsley and sugar. Season, then add 1/2 cup (125ml) water and simmer for 15 minutes, stirring, until reduced slightly.
5.

Add the meatballs (browned-side up) and simmer for 4-5 minutes until warmed through. Divide among 4 bowls, scatter with parsley and pine nuts, then serve.