Tuna balls

Polpettine al tonno

Ingredients 4 persons

200 grams of ricotta cheese

2 hard-boiled eggs

200 grams of tuna in oil (drained weight)

12 small tomatoes 1 tablespoon capers 3-4 sprigs of leaf parsley

12 large leaves of basil

2 tablespoons grated Parmesan cheese

1 organic lemon: grated zest of half the lemon

salt and pepper

Hand blender

Serving dish

🕐 20🔪 60 ✋🏽 👩🏼🍳

1. Stir in the ricotta. Drain the tuna and stir into the ricotta.

2. Add capers and the chopped parsley.

3. Peel the eggs and mash the yolk (egg yolk). The egg white is not used.

4. Add the two egg yolks to the ricotta, tuna, capers and parsley. Chop everything finely with the hand blender.

5. Add the grated parmesan, grated lemon zest, pepper and salt to taste. Mix well. 6. Put the mixture in the refrigerator for at least 1 hour. Then taste to see if some salt or pepper should be added.

7. Make 12 balls of the mixture and place one at a time on a basil leaf. Push in a tomato.

8. Until serving time: store in the refrigerator.

👉🏽 These little balls fit perfectly into a Summer buffet. Optionally, serve other small appetizers with them.

👉🏽 The tuna balls can serve well as an appetizer. Don't make them too big, but put 2 or 3 balls on a plate.