by Londonfoodieny
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my 7 recipes »
Londonfoodieny's Notes:
ExpandOlive oil Ask a question about this ingredient
1/2 large onion, peeled and finely chopped Ask a question about this ingredient
1 small zucchini, finely chopped Ask a question about this ingredient
1 carrot, peeled and finely chopped Ask a question about this ingredient
1/3 fennel bulb, cored and finely chopped Ask a question about this ingredient
1 garlic clove, crushed Ask a question about this ingredient
2 28oz cans whole plum tomatoes (such as San Marzano) Ask a question about this ingredient
Heat a good glug of olive oil in a large heavy based pan over a medium-high heat. Add all of the vegetables, turn the heat down to medium and stir to coat in the oil. Cook, stirring often for about 10 minutes, or until softened.
Ask a question about this stepAdd the tomatoes, squeezing each tomato between your hands to break up (or use a large pair of scissors). Bring up to a boil and then turn the heat down and allow to gently simmer for 30 minutes.
Ask a question about this stepTo finish you can puree the sauce if you like it smooth or you can keep it as is. Season to taste with salt and pepper.
Ask a question about this stepOlive oil Ask a question about this ingredient
1/2 large onion, peeled and finely chopped Ask a question about this ingredient
1/4 fennel bulb, cored and finely chopped Ask a question about this ingredient
1 garlic clove, peeled and finely chopped Ask a question about this ingredient
19 ounces Fresh tuna (sustainable) Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
4 anchovies, chopped (optional) Ask a question about this ingredient
1/3 cup fresh tarragon or parsley leaves, chopped Ask a question about this ingredient
1 tablespoon capers, chopped (optional) Ask a question about this ingredient
1 1/2 ounce freshly grated parmesan Ask a question about this ingredient
3 ounces fresh breadcrumbs Ask a question about this ingredient
For the meatballs, heat 1 Tbsp olive in in a large heavy based frying pan. Add the onion and fennel over a medium-low heat and cook until translucent, about 10 minutes. Add the garlic for the last minute of cooking. Remove to a bowl and allow to cool.
Ask a question about this stepCut out any of the bloodline on the tuna and discard. Cut into roughly 2.5cm/1 inch cubes. Heat 1 Tbsp olive oil in the same frying pan. Season the tuna lightly with salt (the anchovies and parmesan are salty), pepper and the cinnamon. Toss into the pan with the anchovies shake the pan gently to turn the tuna around and sear on all sides. You do not need to cook it all the way through. Remove from the pan and allow to cool.
Ask a question about this stepOnce cool mix together with the onion mixture and the remaining ingredients. Squeeze the mixture into balls using your hand. You really need to squeeze the mixture to get it to form into balls. You can make them any size you like but the mixture will make 12 the size of a small scoop of ice cream. Place onto a baking tray lined with bake-o-glide or parchment, cover lightly with cling film and chill for half an hour.
Ask a question about this stepHeat the oven to 200C/400F/Gas 6. Bake the meatballs in the oven for 20 minutes or until lightly golden. Alternatively, you can fry them on the stove in olive oil, but this is messier so I choose to bake them! Toss with the sauce and serve with extra shreds of parmesan and a drizzle of extra virgin olive oil.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
