These Spanish-style tuna "meatballs" are an addictive canapé when served with picks but can also make for a delightful tapa served with a loaf of crusty bread. By hand-chopping the Bigeye tuna, it retains some of its texture while coming together with the other ingredients to form moist, tender albondigas that are redolent of garlic and smoky pimentón.
- Put the tuna, breadcrumbs, egg, 1 tablespoon olive oil, grated onion, flat-leaf parsley, salt and pepper in a bowl and use your hands to combine until it forms a uniform paste.
- Roll the mixture into little balls and place the albondigas on parchment paper.
- Heat a frying pan over medium-high heat until hot. Add the remaining 1 tablespoon of olive oil and fry the albondigas, turning regularly until browned on all sides and mostly cooked through. Transfer to a plate.
- In the pan you fried the albondigas in, add the minced garlic and onions, you may need to add a little extra oil. Fry until caramelized (about 6 minutes).
- Add the tomato sauce, pimenton and salt, and then add the albondigas back into the pan. Simmer over medium low heat until the sauce is thick enough to coat the meatballs.
- Serve hot with bread.
Category : Entree or Appetizer
Preparation time :
Cooking time :
- 325 grams Bigeye tuna, finely chopped
- 40 grams panko breadcrumbs
- 1 large egg
- 1 tablespoon + 1 tablespoon extra virgin olive oil
- 65 grams grated onion about 1/4
- 3 grams garlic grated
- 5 grams flat-leaf parsley
- 1/4 teaspoons salt
- 7 grams garlic, minced
- 70 grams onions, minced
- 200 grams tomato sauce
- 1/2 teaspoon pimentón
- 1/4 teaspoon salt