Tuna Meatballs & Harissa Sauce

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Serves 2 (Makes apx 14 balls)

Ingredients

220g fresh tuna, diced into 1” chunks (@leapwildfish)

1 heaped tsp/ 4g coriander powder

1 free range large egg

35g parmesan cheese, finely grated

60g fresh breadcrumbs

25g hazelnuts, blitzed to a fine-medium crumb

5g/ 3 fresh dill sprigs, finely chopped

1 tbs rapeseed oil

Salt & pepper, to taste

Sauce

400g passata (@mr_organic)

7-10g fresh parsley, chopped

1 tsp/ 2g dried parsley

1/2 tsp dried oregano

20g harissa paste (@sainsburys)

6g garlic clove, minced

25g/ 1 small shallot, finely diced

1/2 tbs rapeseed oil (@hillfarmoils)

Pinch of soft brown muscovado sugar

Salt & pepper, to taste

Per Serving: approx. 598 kcal, 47g protein, 35g fat, 24g carbohydrate

(Approximate values sourced via myfitnesspal.com)

Method

1. For the sauce, warm some oil in a small pan. Fry the garlic and shallot over a medium heat until the softened. Add in the harissa paste and dried herbs, mix together. Pour in the passata, add the sugar, season and add the fresh parsley. Give it a stir and allow to simmer for about 10-15 mins. Warm this back up (for serving) during step 4.

2. Warm some oil in a frying pan over a medium heat. Add the tuna chunks, sprinkle with coriander powder and fry for about a minute until the exteriors have changed colour, you just want to partial cook the tuna at this stage. Add to a medium sized bowl and all let it cool for a few mins.

3. Add in the cheese, breadcrumbs, hazelnut crumb, egg, fresh dill and season. Mix and mush everything together well until you have a ball like shape. You don’t want a very wet/ sticky mixture. It should hold when you roll up into golf sized balls. Once rolled, place in the fridge for about 15 mins.

4. Drizzle some oil over a medium heat in the same pan that you used for the tuna earlier, fry the tuna balls for about 3-5 mins until they’ve turned a lovely golden crisp brown all over.

Serve with spicy garlicky passata mixture and maybe a glass of 🍷 to wash it down with.