Tuna Polpette in Tomato Sauce

📝 Ingredients

• 3 tins tuna in spring water (310 g drained)
• 2 eggs
• 50 g breadcrumbs
• 30 g grated Parmesan
• 10 g fresh parsley (5 g for the meatballs, 5 g for serving)
• 2 tins chopped tomatoes (400 g each)
• 2 garlic cloves
• 2 tbsp olive oil (1 for browning the meatballs, 1 for the sauce)
• 1 tsp dried oregano
• 240 g medium-grain couscous + 260 ml boiling water
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Large frying pan with lid
• Large bowl
• Kettle
• Chopping board
• Knife

📖 Steps

1. Drain the tuna, pressing it firmly in the tin with the back of a fork: the drier it is, the better the meatballs hold together. Flake it finely into the mixing bowl. Wash, dry and finely chop the parsley.
2. Add the eggs, breadcrumbs, Parmesan, half the parsley, some pepper and just a small pinch of salt to the bowl, as the Parmesan is already salty. Mix with a fork, then by hand, until you have an even mixture that holds together.
3. Shape 16 walnut-sized balls (about 30 g each), rolling them between lightly dampened palms. Place them on a plate and chill in the fridge for 15 minutes to firm up.
4. Heat 1 tbsp oil in the frying pan over a medium heat. Brown the polpette for 5 to 6 minutes, gently turning them with a spoon every minute, until golden on all sides. Set aside on a plate.
5. Peel and chop the garlic. In the same pan, over a low heat, add the rest of the oil and fry the garlic for 1 minute without letting it colour. Add the chopped tomatoes, oregano, salt and pepper, then simmer uncovered for 10 minutes.
6. Place the polpette in the sauce, cover and simmer for another 10 minutes over a low heat. Halfway through, spoon the sauce over them rather than stirring, so they don't break.
7. Meanwhile, tip the couscous into the large bowl with a pinch of salt, add the 260 ml boiling water, stir and cover with a plate. Leave to swell for 5 minutes, then fluff up with a fork to separate the grains.
8. Divide the couscous between the plates, add 4 polpette per person and spoon over plenty of sauce. Scatter over the rest of the parsley and serve piping hot, while the meatballs are still tender.