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Pasta with TRATA smoked tuna piquant and fennel meatballs
    Ingredients
  • 2 cans of TRATA Smoked Tuna Piquant
  • 1 packet of whole grain pasta
  • 400 gr of dry bread
  • 100 gr of onions
  • 100 gr of fresh fennel
  • 10 ml of ouzo
  • 1 egg
  • 100 gr of flour (and a little more for frying)
  • Juice and zest of 1 lemon
  • Salt and pepper
  • Oil for frying
PREPARATION
Preparation Time:30 minutes

Drain the tuna and keep its oil. Boil the pasta in plenty of salted water. Remove the crust from the bread and only keep the crumbs. Soak in cold water. Drain well by hand. Chop the onions and fennel finely. Keep half of the fennel to use as a garnish. In a bowl, mix together the bread, onions, half of the fennel, the ouzo, the egg, a little salt, and the smoked tuna piquant. Add the flour until a relatively firm dough forms. The dough should stick to your hands slightly. If it is too firm, the meatballs will not have the right texture. With wet hands, shape the meatballs and cover them with flour. Fry the meatballs at medium heat. Place the oil from the tuna, the fennel, and the lemon juice and zest in a large bowl. When the pasta is ready, use a pasta fork to move it to the bowl with the tuna oil. Mix and serve with the meatballs.

Recommended products
for the recipe
Pasta with TRATA smoked tuna piquant and fennel meatballs
  • 2 cans of TRATA Smoked Tuna Piquant
  • 1 packet of whole grain pasta
  • 400 gr of dry bread
  • 100 gr of onions
  • 100 gr of fresh fennel
  • 10 ml of ouzo
  • 1 egg
  • 100 gr of flour (and a little more for frying)
  • Juice and zest of 1 lemon
  • Salt and pepper
  • Oil for frying

Drain the tuna and keep its oil. Boil the pasta in plenty of salted water. Remove the crust from the bread and only keep the crumbs. Soak in cold water. Drain well by hand. Chop the onions and fennel finely. Keep half of the fennel to use as a garnish. In a bowl, mix together the bread, onions, half of the fennel, the ouzo, the egg, a little salt, and the smoked tuna piquant. Add the flour until a relatively firm dough forms. The dough should stick to your hands slightly. If it is too firm, the meatballs will not have the right texture. With wet hands, shape the meatballs and cover them with flour. Fry the meatballs at medium heat. Place the oil from the tuna, the fennel, and the lemon juice and zest in a large bowl. When the pasta is ready, use a pasta fork to move it to the bowl with the tuna oil. Mix and serve with the meatballs.

Preparation Time 30 minutes
Recommended products
for the recipe