Quick tuna meatballs

Name: Quick tuna meatballs
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 can(s) (à filling quantity 200 g, weight 150 g) Tuna fillets cut in their own juice in an infusion; 2 Onions; 2 Eggs (size M); 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 200 g Salad Mayonnaise; 150 g Asian sauce; 20 Cherry tomatoes (about 8 g each); 2-3 stem(s) Parsley; 20 Silver onions (approx. 3 g each); 20 Cornichións (about 8 g each); 30 wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

3 can(s) (à filling quantity 200 g, weight 150 g) Tuna fillets cut in their own juice in an infusion
2 Onions
2 Eggs (size M)
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
200 g Salad Mayonnaise
150 g Asian sauce
20 Cherry tomatoes (about 8 g each)
2-3 stem(s) Parsley
20 Silver onions (approx. 3 g each)
20 Cornichións (about 8 g each)
30 wooden skewers

Directions

1
Pour the tuna into a sieve and drain well. Peel and finely chop the onions. Put tuna, eggs, onions and 75 g breadcrumbs in a bowl and knead well with your hands.
2
Season vigorously with salt and pepper. Form approx. 30 mini rissoles with wet hands. Turn in 25 g breadcrumbs. Heat 2-3 portions of oil in a frying pan. Fry the meatballs in 2-3 portions on each side over medium heat for about 2 minutes.
3
Remove and put aside. In the meantime mix mayonnaise and asia sauce. Wash and drain the tomatoes. Wash the parsley, shake dry and pluck the leaves from the stalks. Put silver onions, tomatoes, gherkins and parsley on skewers and put them into the meatballs.
4
Arrange on a plate garnished with some sauce and parsley leaf. Add the rest of the sauce in a small bowl.