A great dish that was introduced to me by a close friend, the lovely Angela. Another close friend the equally lovely Tracey has asked for this recipe. Here ’tis.
A cheap but superb dish
For the Tuna Meatballs
You will need (serves 2)
- 1 Tin Tuna
- 4 Spring Onions
- 1 Slice Brown Bread
- 2 tps Grated Parmesan Cheese
- 1 Egg
- Seasoning (salt, pepper, mixed herbs)
For the Tomato Sauce
You will need
- 2 tbsp Olive Oil
- 1 Large Onion
- 1 Stick of Celery
- 3 – 4 Cloves of Garlic
- 1/2 Pint of Vegetable Stock
- 2 Bay Leaves
- 1 tbsp of Tomato Puree
- 1tbsp Basil
- Splash of Wine (optional)
Making the meatballs.
Crumb the slice of bread by cutting up as small as you can then rubbing together in a large bowl. Finely chop the spring onions and add to the bowl. Drain the tuna. Yep chuck it in the bowl now add the parmesan seasoning and egg mix well. This should make beetween 8 – 10 balls. Grab some mixture and roll it into a ball with your hands then roll it in some flour. Do this until all mixture is used. Then shallow fry until brown in vegetable oil for 5 – 8 mins.
Making the Tomato Sauce
Pour the oil into a heavy bottomed saucepan and heat. Finely chop the onions, celery and garlic and add to the oil. When softened add the chopped tomatoes, vegetable stock, tomato puree, bay leaves, salt, pepper and wine. Stir well. Turn down to the lowest heat and cover. Let this simmer now for a good hour, stirring ocassionally.
For a spicy tomato sauce simply throw in a couple of chillies.
For a sauce with a smooth consistency, use a hand blender when the sauce is cool.
