Makes 10 Meatballs; serves 4
Ingredients
- 1 lb fresh ahi tuna, diced
- ¼ cup toasted pine nuts
- salt for seasoning
- ¼ cup dried currants, soaked 1 hour in ¼ cup white wine
- ¼ cup Italian parsley, chopped
- 2 tbsp scallion whites, finely sliced
- 2 tbsp fresh lemon juice
- 1 cup panko breadcrumbs
- ¼ cup grated Pecorino Romano or Parmesan cheese
- ½ cup + 1 tbsp olive oil, divided
- 1 cup Wondra (quick-mixing) flour for dredging
Sauce
- 1 red onion, chopped
- olive oil to cover the bottom of a small saucepan
- 1 tbsp capers
- 1 tbsp light brown sugar
- 2 tbsp white wine vinegar
- 1½ cups of your favorite tomato sauce recipe
How-to
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Mix all meatball ingredients together except for Wondra and ⅓ cup olive oil. Set aside
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Heat remaining olive oil for meatballs in small sauté pan over medium-high heat
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Form meatballs into ovals, using about 3 tbsp of tuna mixture per meatball. Dredge on all sides in Wondra
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Sear in small batches, 30-60 second per side (until golden brown). The centers should still be rare. Remove to a plate and set aside while assembling sauce
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Cover bottom of small saucepan with olive oil, and heat over medium-high. Add the onions and capers, cook 5 minutes. Tip: if the onions are cooking too fast instead of caramelizing, add a dash of water to the pan to slow down the cooking process
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Add the tomato sauce, brown sugar and vinegar, season with salt and pepper
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Simmer for 5 minutes over low heat, but do not thicken
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For plating, spoon sauce on bottom of dish and rest meatballs on top
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