Sicily
Fried tuna meatballs from the western Sicilian coast — canned or fresh tuna mixed with breadcrumbs, egg, capers, lemon zest, parsley and Pecorino, formed into small balls and shallow-fried in olive oil until golden. A practical preparation for leftover tuna that elevates it to something distinctly festive. Served with a fresh tomato sauce or simply with lemon wedges.
Savoury, lemony and faintly oceanic; capers add floral brininess; Pecorino gives salt and depth; the crisp coating gives way to soft tuna — a Sicilian snack of understated excellence
{"If using canned tuna, drain thoroughly and press in a cloth — excess oil makes the mixture too wet and the polpette fall apart in the pan","Use fine breadcrumbs for the mixture and coarse breadcrumbs for the coating — the fine binds, the coarse crisps","The capers must be salt-packed, not brined — rinse, soak 5 minutes and squeeze dry; brined capers are too acid","Fry in shallow olive oil at 170°C — deep frying makes them greasy; shallow frying gives more control","Do not press down in the pan — they shape themselves; pressing causes them to flatten and crack"}
{"A small amount of wild fennel pollen in the mixture is a Sicilian touch that adds anise sweetness","Serve on a platter lined with lemon slices — the acid perfumes the polpette from below","The tuna polpette are equally excellent cold the next day as a snack with bread"}
{"Wet tuna mixture — the polpette absorb oil and break apart; always drain and press the tuna dry","Brined capers that add acidity without the floral quality of salt-packed capers","Over-mixing — the tuna should have some texture left; smooth paste produces a dense, heavy result"}
La Cucina Siciliana — Pesce, Frutti di Mare e Tradizioni Marinare