Photo by: Shawnna and Davide Busetti
Polpette Di Tonno – Tuna Cakes
Food Ingredients:
2 5s oz. cans tuna in olive oil 3 pieces of white sliced bread (like Wonder bread) 1/4 cup flat leaf parlsely, finely chopped 1 egg 1 cup bread crumbs oil for frying salt to taste
Recipe preparation:
1 Drain the oil from the 2 cans of tuna, and put the tuna in a mixing bowl. Remove the crust from 3 pieces of white sandwich type bread, and moisten it slightly with milk or water. tear the bread into little pieces, and put it in the mixing bowl. Next add the parsley and the egg. At this point get your oil hot and ready in a fryer. 2 With your hands, combine the above ingredients until they make one homogenous mixture. Form the tuna into 6-8 balls, depending on the size you desire, then flatten them slightly into a patty shape. Coat the tuna cakes generously with the bread crumbs, and set aside until ready to fry. 3 Once all the polpette have been formed, begin frying them a few at a time, for about 2 minutes. When they have a nice golden brown color, remove from oil and salt lighlty with sea salt. Put them on a paper towel lined baking dish until ready to serve. 4 I think they are nice served on a plate on a bed of arugula. Pour yourself a nicely chilled glass of your favorite white wine. I love to eat them hot, but they are also good room temperature. Leftovers are delicious as well the next day. Enjoy!!!
Recipe source: Foodista recipe
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