They say an Italian fridge is virtually never wanting in tuna. And one of the most beloved cicchetti at Cantina Do Spade are, indeed, tuna rissoles with potato.
We’re devoting this article to let you discover them. And try them.
What is the best canned tuna to buy?
When you buy tuna, just pay attention to a pair of aspects, and you’ll be sure you’re taking home some outstanding tuna:
- kind of tuna: check if your tuna consists of frozen or fresh-packed fish, because the latter is more tasty;
- preservation oil: the best tuna is the one packed in extra-virgin olive oil, whereas seed oil is less fine; and pay attention to the percentage of oil in the can;
- additives: a first-rate tuna needs neither additives, nor flavours.
Tuna rissoles with potato recipe
And here we go, finally: we’re ready for the tuna rissoles recipe.
- 200 g olive-oil packed tuna (drained weight)
- 300 g boiled potatoes
- 40 g taggiasca olives
- 1 egg
- 1 slice of sliced bread
- 1 bunch of parsley
- breadcrumbs to taste
- salt and pepper to taste
- Soften the slice of bread by soaking it in a little milk or water.
- Mash the boiled potatoes and add the chopped parsley, the slice of bread and the drained tuna.
- Chop the taggiasca olives and rocket, then add them to your mixture.
- Season to taste with salt and pepper and stir the mixture well.
- Make some rissoles with your hands and roll them on the breadcrumbs.
- Lay them on a tin covered in baking paper and drizzle some olive oil on them.
- Bake them in the oven at 200°C for 10 minutes. Then turn them upside down and bake them for another 10 minutes. As an alternative, you can fry them, too: use enough oil and fry them until they’re golden.
Aren’t they mouth-watering? Then come and try them at your trusted Cantina!