Chef Massimo Capra shares a tasty meal that won’t break the bank.
Tuna balls with angel hair
Prep time: 60 minutes
Cook time: 40 minutes
Total cost: $54.81
- 6 x 80 gr. canned tuna in olive oil, well flaked
- 2 eggs
- 1 cup Parmigiano Reggiano, grated
- 1 tbsp. bread crumbs
- 1 cup white onion, minced
- 2 cans (28oz each) plum tomatoes, seeded and pureed
- ½ tube tomato paste
- 4 cloves of garlic, minced
- 1 tsp. dry oregano
- Anchovies, minced
- 3 oz. olive oil
- Vegetable oil, for frying
- Salt & pepper, to taste
- 1 lb. angel hair pasta
Drain the tuna from the oil, place in a bowl and add the eggs, bread crumb and Parmigiano. Season with salt and pepper and mix with a wooden spoon to flake the tuna completely and smoothly.
Place the mix in the refrigerator for 20 minutes to rest. Form into small balls about ½ oz in size.
Prepare the tomato sauce by preheating a sauce pan; add the olive oil and immediately the onions, garlic, capers, anchovies and oregano. Cook until translucent then add the tomato paste and fry for a few seconds. Add the tomato sauce and about 2 cups of water, season with salt and pepper to your liking, and simmer for about 10 minutes.
Preheat a frying pan and add the vegetable oil. Add the tuna balls and fry until golden. Keep the pan moving to colour all sides uniformly. Remove from the frying pan and place in the tomato sauce. Cook for at least 20 minutes on a gentle heat.
Boil the pasta in plenty of salted water until done to your liking. After draining it, toss it with some tomato sauce, place in bowls, and top with a few tuna balls for each of the guests.
Join the conversation