Friday, September 23, 2011

Tuna Meatballs

The tuna is both light but also rich and the bacon adds such a smokey flavor to it. I shaved in some Robusto cheese, a gouda type cheese that has that sharp, nutty Parmesan bite. With a little oregano, rosemary, some crushed red pepper, breadcrumbs and Marsala thrown in for good measure, then just the egg to bind it together. Topped with the sweetness of the caramelized onion, the depth of the Marsala and spicy mustard in the sauce, all over some pasta. Just try it.
Tuna Meatballs (for 2)
2 7oz cans of tuna- I like tuna packed in olive oil but it's your own personal preference
1 egg
2 strips bacon
1/ 4 c. shaved hard cheese- Reggiano, Parmesan, Piave, Robusto, etc
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. crushed red pepper
1/2 tsp. rosemary
2 tsp. Marsala wine
1/4 c. breadcrumbs

1. Cook the bacon until crisp in a skillet. Drain over paper towels. In a medium bowl remove tuna from the cans and add the cheese, crushed red pepper, garlic and onion powder and all herbs. Mix well to combine and try to flake up the tuna as much as possible. Add in the Marsala wine, mix then add the breadcrumbs and crumbled bacon. Mix in the egg.

2. Heat a pan with either the bacon drippings or olive oil. Roll out the tuna mixture into 1" circumference balls and working in batches, drop about 5-6 into the skillet, making sure they all have room. Let brown on all sides, remove and drain. Brown the second batch. Let drain over paper towels when done. Save any remaining oil.

Caramelized Onion Mustard Marsala Sauce
1 medium sized spanish onion
1 c. Marsala wine
2 Tbl. dijon mustard
1/2 Tbl. oil

1. Slice onion in half and then slice into very thin strips. Heat pan to medium high heat and add oil. Once oil is hot add the onion slices and spread out as much as possible.

2. Cook the onion, stirring frequently. It will give water, and then begin to brown. Keep stirring until it's brown and almost limp. Add the Marsala and cook down for 2-3 minutes. Add the mustard and combine well. Keep stirring, letting mixture cook down until thick and almost like a glaze. Serve over pasta and tuna meatballs.
I was serious... me and my yellowfin tuna

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