Tuna and Fennel Polpette

Instructions

1. Preheat the oven to 180°C.
2. Add the fennel and onion wedges to a tray and drizzle over 1 tablespoon of the oil.
3. Season with salt and roast for 25-30 minutes or until tender and slightly caramelised, 5 minutes before the end of cooking add pine nuts to toast.
4. Reserve 1/2 the onion for later and add the remainder to a food processor along with the fennel and pine nuts and 1 garlic clove. Pulse 3-4 times to finely chop and then add the breadcrumbs, parmesan and egg.
5. Season with salt and pepper and pulse again until a rough ‘mince’ forms. Add the tuna and pulse 1-2 times, so it is just combined.
6. Wet your hands with water (this will make rolling easier) and divide the mixture into walnut-sized balls.
7. Place polpette onto the baking tray and drizzle a little more oil over. Bake in the oven for 25-30 minutes or until golden.
8. In the meantime, finely chop the reserved onion and place into a sauté pan with a tablespoon of the olive oil.
9. Fry for a minute along with the remaining garlic and then add the passata.
10. Add a splash of water and season to taste and cook for 15 -20 minute, or until thick and rich.
11. Once the fennel and tuna polpette are cooked place in the sauce and coat. Garnish is fennel fronds and serve with toasted sourdough.

• Servings : 4
• Ready in : 75 Minutes
• Course : Dinner, Entreè, Finger Food, Snack
• Recipe Type : CanapésVideo Recipes
• Ingredient : Tuna