| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 baguette (even better if slightly stale)
- 1 clove garlic
- Extra-virgin olive oil for brushing on bread
- 1 (5-ounce/150-gram) can tuna in oil, drained
- 2/3 (150 grams) ricotta
- Parsley leaves to taste
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- Vegetable oil for pan-frying
Ingredients
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Instructions
- Cut the baguette into slices.
- Rub the garlic clove against the bread.
- Arrange the bread on a pan, brush with olive oil, and toast until crisp. ( A toasted oven is ideal for this)
- Place the toasted bread in a food processor fitted with the metal blade and process until fine.
- Remove the breadcrumbs and set aside. (No need to clean out the work bowl)
- Add the tuna, ricotta, parsley, and some salt and pepper to the food processor and process until smooth.
- Transfer to bowl and gradually stir in the breadcrumbs until the mixture clumps together to form balls when you roll it between your palms.
- Form the mixture into balls.
- Heat a generous amount of vegetable oil in a pan.
- Dredge the tuna balls first in the egg and then in the remaining breadcrumb mixture and fry until browned. Serve immediately.