INGREDIENTS
750g Tuna offcuts
1 red onion, finely chopped
½ cup fine fresh breadcrumbs (see notes)
1 egg, lightly beaten
2 tablespoons chopped oregano
1½ teaspoons salt flakes
Freshly ground black pepper, to taste
Plain flour, for dusting
Olive oil, for shallow-frying
Crusty bread, for serving
METHOD
Make Smoky Tomato Sauce: heat oil in a saucepan, add onion and salt, cover and cook, stirring occasionally for about 10 minutes, until soft. Stir in paprika, then tomatoes, bring to the boil, reduce heat and simmer for 5 minutes, crushing often with a potato masher or the back of a wooden spoon.
Meanwhile, place Tuna in a food processor and process into a paste. Transfer to a bowl and thoroughly mix in onion, breadcrumbs, egg, oregano, salt and pepper. Scoop mixture into walnut-sized balls, dust in flour and flatten slightly.
Heat oil in a frying pan and fry balls for a few minutes each side until golden. Serve with Smoky Tomato Sauce and bread.
