Tuna balls pasta

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

150 g. of uncooked pasta
1/2 c. of grated cheddar cheese

For the tuna balls :

1 can (184 g.) of tuna in brine, drained and brine reserved
2 slices white bread
3 tbps. of evaporated milk
1/2 tsp. finely chopped fresh parsley (1/4 tsp. if using dried)
1/2 tsp. of iodized salt
1/4 tsp. of ground black pepper
1 egg, beaten
1/2 c. of cooking oil

For the sauce :

1/4 c. of olive oil
1/8 c. of tomato paste
1 tsp. of minced garlic
1 onion, diced
1 bell pepper, diced
reserved brine
fish stock
1 tsp. of sugar
pinch of dried basil
salt and pepper to taste

How to :

Cook pasta according to package directions. Drain and set aside.

Mix brine with enough fish stock to measure 1/2 cup.

Chop or tear bread into very small pieces. Place them in a glass bowl. Add milk. Mash them with your hands until very well mixed and no coarse bread pieces are visible. To the bread-milk mixture, add the drained tuna, parsley, salt, pepper and beaten egg. With your hands, mix everything thoroughly. Form into balls (I was able to make 20).

Heat a small skillet. Add cooking oil. When oil is very hot, fry tuna balls in batches (around 5 at a time). Roll them around to brown evenly. Remove balls as soon as they turn a golden brown. Drain in paper towels and keep warm.

In a deep saucepan, heat olive oil. Saute garlic until it starts to brown. Add onions and stir until onion turns transparent. Add bell pepper and cook for 1 minute. Stir in tomato paste and brine-water mixture. Bring to a boil. Lower heat and add basil. Season with salt, pepper and sugar. Add pasta to sauce and toss to coat pasta evenly. Transfer to a serving plate and arrange tuna balls on top. Sprinkle with cheese. Serve hot.

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