Tuna Balls In Tomato Sauce

Photo: Mie Kristensen

Ingredients

Tuna balls:

1 can of tuna (150 g)

1 Garlic glove

1/2 handful broad-leaved parsley

1 tablespoon Grated parmesan

1 teaspoon Lemon zest

2 teaspoons Korender

2 teaspoons Pine kernels

2 teaspoons Bread crumb

Salt/pepper

1 Egg

Olive oil

Tomato sauce:

1 Scallot

2 Small stalks of celery

1 Garlic glove

1 handful broad-leaved parsley

1 tablespoon Korender

1 can of whole tomatoes (400 g)

1 tablespoon Marsala

1 tablespoon Lemon juice

Salt/pepper

2 tablespoons Heavy cream

Olive oil

2 Spagetti for persons

Fresh basil

Preparation

Finely chop garlic and parsley. Drain the tuna from excess water (or oil) and mix well with garlic, parsley, parmesan, lemon zest, korender, pine kernels, and bread crumb. Adjust with salt and pepper before adding the egg. Again, mix well and leave cold and covered with a lid for 1/2 - 1 hour.

Heat up a pan with a little olive oil. Form small balls with the size of a large walnut and fry at low-medium heat until well browned on all sides.

In the meantime you can prepare the sauce. Finely chop scallot and garlic. Slice up the celery stalks. Heat up a medium sized pot and fry onions and celery for 2-4 minutes during stiring. Add tomatoes and marsala and simmer under the lid for 20-30 minutes. Adjust with lemon juice, salt, and pepper. Pour the sauce over the fried tuna ball and simmer for another 10 minutes. Prepare the spagettis according to the manufacturer. Add the cream to the tomato sauce just before serving.

Serve on spagetti topped with freshly grated parmesan and torn basil.