Serves: 6 Preparation time: 15m Cooking time: 30m Ready in: 45m

Ingredients

For the fishballs

Two cans of tuna fillet
3 slices of stale bread soaked and drained well
1 onion, grated
1 egg
1 tsp. fresh coriander powder
2 tsp. tablespoons fresh or dried parsley
salt and pepper

For the sauce

1 tin of chopped tomatoes with juice (400gr.)
1 tsp. fresh tomato paste
½ tsp. sugar
1 onion, grated
½ cup olive oil
1 tsp. fresh oregano
1 tsp. tablespoons dried basil
salt and pepper

Preparation method

Step 1
Drain the tuna well and crush with a fork. Place it in a bowl and add the remaining ingredients for the fishballs. Mix well the ingredients until the mixture is homogenous.

step 2

Shape the mixture into balls. In a saucepan, heat the olive oil and sauté the onion, add the chopped tomatoes with the juice, the tomato paste and 2 cups of water. Season with salt, pepper, sugar, oregano and basil. Allow the sauce to a boil and reduce heat.

step 3

Add the tuna fishballs in the sauce and simmer for 20 minutes. Serve the fishballs with the sauce and with some basmati rice or pasta.

Source: Olive Magazine
Chef: Dina Nikolaou