From the cook of the monastery of Ikosifinissa
Ingredients
500 gr canned tuna
2 dry onions
½ bunch parsley
½ bunch mint
1 tbsp olive oil
Crumb from 2 dry breads
Little dry mint
2 eggs
Sea salt
Variety of grated peppers
Cumin in powder
For molding
Flour for all uses
How to prepare
In a blender ‘pass’ the onions and parsley.
In a bowl put all the ingredients except the flour and knead with your hands vigorously.
Allow the dough of the tuna meatballs to “rest” for 2 hours to emerge the aromas.
Shape the meatballs round or wide.
Sprinkle with flour and fry in hot oil turning with forceps from both sides.
On a platter put kitchen paper and place the tuna meatballs to “remove” the excess oil.
Serve on a platter garnished with aromatics or citrus pieces.
