Potato cake and asparagus
10 recipes
Tunafish balls
ingredients
servings
6
Parsley
1 sprig
Iodized salt
to taste
Lemon juice
2 spoons
Extra virgin olive oil
1/2 glass
Onions
1 unit
Chives
to taste
Breadcrumbs
2 spoons
Grated Parmesan cheese
50 oz
Eggs
2 unit
Potatoes
500 oz
Tuna in oil, without salt
350 oz
second courses from Italy
Tunafish balls
Tunafish balls
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The tuna pulp is a versatile dish, a real jolly because it can be served as an appetizer or as a second and is very convenient for buffets because it is eaten without using the knife, it is also cool or at room temperature so you can safely prepare it in advance. Summer dish par excellence, however, is pleasing at all times of the year
preparation
step 1
Boil the potatoes, peel them and pass them to the potato crumbs and collect them in a bowl to salad them
step 2
Drizzle the tuna and put it in the Bimby mouthpiece (or other robot) together with eggs, Parmesan cheese, breadcrumbs and a good salt intake: whip all 30 sec. With. 5.
step 3
Add the tuna mixture to the potatoes, add some chopped chopped yolk and mix well with a spoon.
step 4
Take a piece of aluminum paper, oil it and make it over, with all the mixture, a meatball
step 5
Wrap it tightly in aluminum and then wrap the roll inside a second sheet of aluminum, securely closing the ends
step 6
Bring to water boil in an oval pan, immerse the roll and bake it on a low flame for 25 minutes. It can also be steam-cooked in the Bimby Range but it will take about 40 minutes.
step 7
Allow the roll to cool before removing the aluminum foil. Keep it in the fridge, then slicing it and place it on a serving dish.
step 8
For the accompanying salad, pour in the Bimby mouthpiece the oil, lemon juice and a pinch of salt, emulsify for 6-7 sec. With. 7
step 9
Add if you want a spoonful of chopped parsley and season the slices of meatballs with this salsa.
