Ingredients
- 340 g tuna in drained oil
- 300 g small potatoes
- 120 g peanut oil
- 40 g breadcrumbs
- 10 g capers in salt
- an egg
- thyme
- lemon
- mustard
- extra virgin olive oil
- salt
- pepper
For the recipe of the tuna and potato balls, cook the whole potatoes with the skin in plenty of water for about 30 minutes, then peel and mash with a potato masher. Desalinate and chop the capers; also mince the leaves of 2 thyme-tipped almonds. Mix the mashed potatoes with the finely chopped tuna, capers and thyme, adjusting with salt and pepper. Form small patties (you will get about 18). Bread them with the breadcrumbs and brown them in a pan in 4 tablespoons of olive oil, seasoned with a couple of thyme sprigs, for a minute on each side. Drain on kitchen paper.
For mayonnaise: Blend the egg with a hand-held blender with a teaspoon of mustard, a tablespoon of lemon juice and a pinch of salt, pouring the peanut oil flush. Add the leaves of a sprig of thyme and a grated lemon peel. Serve the meatballs with mayonnaise or with the hot sauce of fried pasta.
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