Recipe Archives->Spanish->Tuna Tapas

 
Albondigas de Atun con Salsa de Vino (Tapa)
4 to 6 servings
 
1/3 cup of fresh bread crumbs
3 tablespoons + 1/2 to 3/4 cup of chicken broth
1/3 + 1 tablespoon of a dry white wine
1 can (6 1/2 ounces of white meat tuna packed in water, drained and flaked
1 hard cooked egg, finely chopped
1 raw egg lightly beaten
3 tablespoons of minced parsley
2 large garlic cloves, minced
1/4 teaspoon salt
pinch of freshly ground pepper
flour for dusting
2 tablespoons of olive oil
 
In a medium bowl, moisten the bread crumbs with 3 tablespoons of
the chicken broth and i tablespoon of the wine. mix in tuna hard
cooked egg, raw egg, parsley, salt and pepper. Form the tuna mixture
into 1 1/2 inch balls and dust with flour.
 
Heat the oil in a large skillet/ add the tuna balls and saute over
moderatly high heat turning until browned all over 15 to 20 minutes
Add the remaining 1/3 cup of wine and 1/2 cup of chicken broth.
Cover and reduce heat to low and simmer for 30 minutes. If all the
liquid has evaporated, pour in 1/4 cup more of the broth and simmer,
scraping any browned bits on the bottom of the pan, for 2 minutes.
Serve hot or room temperature, skewer on toothpicks or serve with
steamed white rice.
 

Printable version: tuna-tapas.txt.