Tuna balls with ricotta
6 servings
30 minutes
Tuna and ricotta balls are a true delight for Italian cuisine lovers. This recipe combines the softness of ricotta with the rich flavor of tuna, creating a harmony of tastes with the light spiciness of capers and anchovies. They acquire a crispy golden crust from breading and frying while remaining tender and juicy inside. These balls are perfect as an appetizer for a festive table or as a cozy dish for a family dinner. They can be served with tomato sauce or a light salad of fresh greens. It is said that this recipe originated in Italy's coastal regions, where tuna is one of the main ingredients in local cuisine. The balls symbolize gastronomic comfort and the relaxed enjoyment of food.
1
Put ricotta cheese, canned tuna, eggs, and grated parmesan in a bowl.
- Ricotta cheese: 200 g
- Canned tuna in olive oil: 200 g
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 50 g
2
Chop the capers and anchovies finely, mix with other ingredients in a bowl.
- Pickled capers: 10 g
- Salted anchovies in oil: 20 g
3
Add breadcrumbs and cilantro, as well as salt and pepper to taste.
- Breadcrumbs: 50 g
- Coriander: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
Then thoroughly mix all the ingredients in a bowl until a homogeneous mass is achieved.
5
From the resulting mass, shape round balls weighing about 30 grams (the size of a ping-pong ball), and then roll them in breadcrumbs.
- Breadcrumbs: 50 g
6
Fry the balls in vegetable oil on both sides until they turn brown.
- Vegetable oil: 0.5 l
7
Place them on a paper towel and serve warm.