mandag den 22. marts 2010

Tuna fish kebab

Polpetti di tonno
A friend served these extremely savoury tuna fish rissoles on a birthday buffet, and all the guest were delighted. Some even asked for a doggy bag to take left-overs with them home. I just made inquiries about the recipe, and was told that these kebabs are incredibly easy to make, and even if the fridge is a void, you can almost always come up with the basic ingredients, which are canned tuna fish and eggs.

I though my friend was a genius, to come up with a recipe like that, although she may have found inspiration in old cookbooks like Elizabeth David’s Italian Food. Still, these small crunchy kebabs are much more funky than the original sausage-like Polpettone di tonno.

2 cans of tuna fish
2 eggs
2 tbsp white bread crumbs
2 tbsp oatmeal
2 tbsp of capers
Olive oil

Separate the pieces of tuna with a fork. Mix with eggs, oatmeal, bread crumbs and chopped capers.
Heat the olive oil in a frying pan. Use a spoon to shape the fish mixture into small rissoles and fry them until golden. Serve hot.

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