Ingredients for 2:
- 80 gr drained canned tuna in water
- 1 egg
- 1-2 table spoons of grated parmigiano (or other thinly grated mild cheese)
- Primitiae Italiae Sun-dried black olives (to taste)
- Salt (a pinch)
- Oil- enough for deep frying
In a bowl, mince the drained tuna with a fork.
Add the egg and blend well to obtain a homogenous mixture.
Add a tablespoon of grated Parmigiano, a tablespoon of breadcrumbs and a pinch of salt, and combine well until you obtain a compact and soft mixture. If necessary, add breadcrumbs and grated cheese until you obtain the desired texture.
Pit the black olives and add them to the mixture.
Make small balls out of the mixture, making sure you have an olive in the ball, coat with breadcrumbs and deep fry in a pan – without crowding – till balls they are golden and crispy.
Transfer to a plate lined with paper towel.
Serve while the tuna balls are still hot as an appetizer, along with your favourite dipping sauce, or with a rich and fresh salad for a tasty main course.