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Appetizer: Tuna meatballs with Potatoes, Basil and Capers


Let's have a very Mediterranean Aperitif today!

Here is a tasty, fast and delicious Recipe that children will adore too.

The Tuna Meatballs with potatoes, boiled green beans, capers, aromatic herbs and lemon scent are so tasty that they'll end right away.

In place of the green beans you can put another cooked vegetable, of which your children are normally reluctant to eat, zucchini, broccoli, cauliflower, the important thing is that is dosed so as not to dominate the flavor of tuna and aromatic herbs otherwise they will notice;)


Cost: 7,50 €


Serving Size: 12 medium tuna meatballs

  • 160 g canned tuna in oil

  • 2 medium potatoes

  • a handful of boiled green beans

  • 10 pickled capers

  • 1 lemon Bio grated zest

  • 5/6 basil leaves

  • chopped parsley

  • 1 teaspoon dried oregano

  • extravirign olive oil

  • breadcrumb

  • salt


Direction:


Steam or boil the potatoes in water, once cold, remove the peel and mash them with a fork.


Soak the capers in cold water for about ten minutes.


Chop the cooked beans together with the drained capers and parsley. Add them to the potatoes, the tuna drained from oil and and the dried oregano, mix all the ingredients.


Chop the basil with your hands (or if you prefer, chop it with the green beans), pour it into your mixture with a little oil (about one teablespoon), 1 tablespoon of breadcrumb then grate the lemon zest on top.


Mix well and season with salt if necessary. Start forming Tuna meatballs with your hands and pass them in the breadcrumbs.


In a non-stick pan pour a little oil, when hot, place the Tuna meatballs. Move the pan to brown them on all sides thus avoiding touching and breaking them. They are also excellent fried in oil or cooked in the oven after having sprinkled them with a little oil. Serve the tuna meatballs with potatoes, basil and capers once they're cold.


Use your immagination to present the Tuna meatballs: as skewers, pyramid of meatballs, lined up on a rectangular plate, alternating with tufts of mayonnaise, decorate the plate with edible flowers or rucola and tomatoes. The presentation is also very nice in a glass of champagne.



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