Canned tuna meatballs with spicy yogurt sauce
Spain on a Fork · ♥ 2.5K likes · 40.7K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cans canned tuna in olive oil
Drain two cans of tuna in a fine sieve over a bowl, keeping the oil, and gently flake the tuna for a few seconds only.
Tuna meatballs with spicy yogurt sauce
- 35 g plain bread crumbs
- 2 whole eggs
- 1 whole shallot
- 1 cloves garlic
- 8 g chopped fresh parsley
- sea salt
- freshly cracked black pepper
In a large bowl combine the tuna, bread crumbs, eggs, finely chopped shallot, grated garlic, chopped parsley, sea salt and black pepper and mix well.
Mixing the meatball mixture
Take a spoonful, squeeze it in your hands to bind it and shape a ball slightly smaller than a golf ball; add more bread crumbs if the mixture is too wet.
- 45 ml reserved olive oil
Heat the reserved olive oil in a fry pan over medium heat for a couple of minutes.
Add the meatballs in a single layer, evenly spaced, and fry 7 to 8 minutes until golden all around, turning about every minute.
- 120 g plain Greek yogurt
- 1 cloves garlic
- 2½ g hot smoked Spanish paprika
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Whisk the Greek yogurt with grated garlic, hot smoked paprika, lemon juice, extra virgin olive oil, sea salt and a generous amount of black pepper to a creamy sauce.
- chopped fresh parsley
Arrange the meatballs in a serving dish, pipe or spoon the yogurt sauce over them and sprinkle with chopped parsley.
Assembling, plating and tasting