Healthy, quick, and above all delicious inspiration for a light lunch or dinner from the recipe book of Italian cuisine. It is a lightened version of the classic meat polpette, but this time, according to this recipe, instead of minced meat, the polpette is mixed with canned Rio Mare tuna with lemon and black pepper, egg, spring onion, chilli and breadcrumbs.
Ingredients:
Ingredients for 4 servings:
Polpette:
3 x 80 g
Rio Mare tuna with lemon and black pepper
1 piece
egg
1 pk
parsley stalk
1 pc
spring onions
1 pc
chilli
1 tbsp
breadcrumbs
frying oil
salt
For polenta:
100 g
of instant polenta
50 g
Parmigiano cheese
50 g
butter
500 ml
water
salt
Salad:
40 g
petrels
3 pcs
1 pc
spring onion stalk
1/2 pc
of lemon
4 cl
of olive oil
pepper
salt
Procedure:
Polpette: Using a sharp knife, thinly slice the spring onion on a cutting board, cut the chilli lengthwise, remove the seeds and also slice thinly. Tear off the parsley leaves and chop into fine pieces. Put the tuna in a large bowl, add all the chopped Vegetable Recipes, the chilli, the egg and the breadcrumbs as if you were making meatballs. Mix everything together and season with salt. Let it rest in the fridge for a few minutes. Using moistened hands, form equal sized meatballs, pressing each firmly to hold the shape. Fry the polpette in hot oil. As soon as they begin to colour, turn down the heat and slowly fry until golden. Allow to drain.
Polenta. Gradually add the polenta to the warm water and stir thoroughly for at least 15 minutes. Once we reach the boiling point while stirring, turn down the burner to medium heat. You can use broth instead of water, just be careful of the strong taste of the polenta. After about 15 minutes of thorough cooking, slowly stir in the butter and thinly sliced Parmigiano cheese. In a few minutes the polenta will be wonderfully creamy and flavoured. Just taste and add salt if necessary.
Salad: Finely chop the parsley and spring onions and place in a bowl, thinly slice the radish and add with the olive oil and lemon juice.