Tuna Fishballs (Albondigas De Atun)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
675 g/1-1/2 lb fresh tuna steaks 4 tablespoons olive oil 1 medium onion, finely chopped
6 tablespoons soft breadcrumbs 2 tablespoons milk grated rind of 1 lemon
2 tablespoons chopped flat-leaf parsley 1 egg 1 teaspoon salt
freshly ground black pepper plain flour LEMON AND WINE SAUCE: 2 tablespoons butter
1 small onion, finely chopped 1-1/2 tablespoons plain flour 125 ml/4 fl oz basic fish stock
1 tablespoon lemon rind, cut into julienne strips salt and freshly ground white pepper



1 Discard the skin and any bones from the tuna. Chop the steaks roughly.
2 Heat 1 tablespoon of the oil in a small frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Allow to cool.
3 Place the tuna, breadcrumbs, milk, lemon rind and garlic in a food processor and process to make a coarse puree. Add the parsley, egg and salt and pepper to taste; process briefly, leaving some texture in the mixture. Scrape into a bowl and stir in the cooked onion. With moistened hands, shape into walnut-sized balls. Toss the balls in the flour.
4 Heat the remaining oil in a large frying pan. Add the fishballs and cook for about 6-8 minutes, until golden brown and cooked through, adding more oil to the pan if necessary. Drain on kitchen paper and keep warm.
5 For the lemon and wine sauce: Melt the butter in a saucepan. Add onion and cook gently for about 10 minutes, until soft and transparent. Add the wine, 1 tablespoon of lemon juice and fish stock and stir constantly over a medium heat until slightly thickened and bubbling. Add the julienne strips of lemon rind and simmer for about 5-6 minutes, until slightly reduced. Season with salt and pepper to taste and add more lemon juice if necessary.
6 Serve the fishballs with the hot sauce.

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