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Polpettine di tonno e pappardelle (tuna meatballs with pappardelle)

Aldo Zilli from Good Food Bites
Enjoy a luxurious pasta dish with Aldo Zilli's flavourful recipe for papperdelle served with fresh tuna meatballs in tomato sauce

Polpettine di tonno e pappardelle (tuna meatballs with pappardelle)

Method

1. First make the tuna meatballs. In a mixing bowl, mix together the tuna, spring onions, garlic, shallots, chillies, oregano, parsley, coriander and basil. Season with salt and freshly ground pepper.

2. Add the egg yolks and 50g of breadcrumbs, mixing well.

3. Shape the tuna mixture into small balls, then roll them in the remaining breadcrumbs.

4. Heat the olive oil in a large, heavy-based frying pan. Add in the tuna balls and fry for 3-4 minutes until golden brown on all sides.

5. To make the sauce, heat the extra-virgin olive oil in a saucepan. Add in the onion and garlic and fry for 3 minutes until softened. Add the passata and simmer for about 10 minutes.

6. Add the tuna balls to the tomato sauce and cook for a further 4 minutes.

7. Meanwhile, bring a large pan of salted water to the boil. Add in the papperdelle, drain and toss with the tuna balls and tomato sauce.

8. Season with salt and freshly ground pepper, sprinkle with the parsley and serve immediately.

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Serves: 4

Prep: 20 min
Cook: 25 min

Ingredients
400g pappardelle
1 tbsp chopped flat-leaf parsley, to garnish

For the tuna meatballs:

500g fresh tuna, finely chopped
4 Spring onions, finely chopped
2 garlic clove, finely chopped
2 large shallots, finely chopped
2 red chillies, deseeded and finely chopped
1 tsp dried oregano
2 tbsp Parsley, finely chopped
1 tsp fresh coriander, finely chopped
1 tsp fresh basil leaves, finely chopped
salt and fresh ground black pepper
2 egg yolks
100g fine breadcrumbs
100ml Olive oil