Tuna Balls in Tomato Sauce

Drain the tuna and combine it in a mixing bowl with the chopped garlic, parsley, parmesan cheese, lemon zest, pine nuts, and bread crumbs. Season with salt and pepper, then mix in the egg until well incorporated.

Ingredients

2 cloves of Garlic

225 g of Parsley

350 g of Tuna

120 mL of Parmesan Cheese

5 mL of Lemon Zest

30 mL of Pine Nuts

120 mL of Bread Crumbs

2½ mL of Salt And Pepper

1 piece of Egg

5 mL of Lemon Juice

Equipment

Mixing Bowl

Cover the bowl with a lid or plastic wrap and refrigerate for 30 to 60 minutes to allow the mixture to firm up.

Equipment

Plastic Wrap

Form the tuna mixture into small balls, roughly the size of a large walnut.

Ingredients

225 g of Tuna

Heat olive oil in a frying pan over medium-low heat. Fry the tuna balls until they are well browned on all sides, then remove and set aside.

Ingredients

225 g of Tuna

30 mL of Olive Oil

Equipment

Frying Pan

In a medium pot, sauté the chopped shallot, garlic, and sliced celery for 2-4 minutes.

Ingredients

1 clove of Garlic

1 piece of Shallot

1 piece of Celery

Equipment

Sauce Pan

Add the tomatoes and Marsala wine to the pot. Cover and simmer for 20-30 minutes, then season with lemon juice, salt, and pepper.

Ingredients

225 g of Lemon Zest

2½ mL of Salt And Pepper

15 mL of Lemon Juice

475 mL of Tomato

60 mL of Marsala Wine

Equipment

Sauce Pan

Gently add the fried tuna balls to the sauce and simmer for an additional 10 minutes.

Ingredients

225 g of Tuna

Equipment

Sauce Pan

Cook the spaghetti according to the package instructions, then drain.

Ingredients

450 g of Spaghetti

Equipment

Colander

Stir the heavy cream into the tomato sauce just before serving. Plate the meatballs over the spaghetti and garnish with freshly grated parmesan and torn basil.

Ingredients

30 mL of Parmesan Cheese

225 g of Tomato

225 g of Spaghetti

60 mL of Heavy Cream

15 mL of Basil