Small, round, inviting and also delicious. They are very easy to make, soft inside with a fresh taste (coming from the lemon zest used in the mixture). Everyone will enjoy them!
Serves: 15-20 tuna balls Preparation Time: 20 minutes. Cooking Time: 40 minutes
2 tins tuna steaks in olive oil or brine
5-6 medium size white potatoes
Thyme, sage according to taste, all finely chopped
One handful of capers and some black olives
Fesh ground black pepper
Zest of one organic lemon
150gr breadcrumbs (I use rice breadcrumbs).
Boil the potatoes in salted water for 20-30 minutes depending on the size. Drain them let them cool and then peel them. Crush them inside a bowl using a masher.
Chop finely thyme and sage then add the flaked tune (drain the oil), the herbs and season. Add the lemon zest and mix it all with a fork until you have a smooth mixture.
Prepare some little or medium size balls with your hands, beat the eggs and dip the little balls in the eggg briefly then roll them in the breadcrumbs.
Now you have 2 options:
1)Heat the oil in a frying pan. dip some balls at a time and fry them for 3-5 minutes. drain them and put them on a tray covered with some kitchen paper to absorb any remaining oil.
2) Lay them on a baking tray covered with baking paper and cook in the oven at 180 degrees fan for about 40 minutes trunung them half way.
*To be served warm with a mixed fresh salad and some homemade mayonnaise or some Greek yogurt mixed with some fresh dill, finely chopped mint and a spalsh of olive oil!