Tuna Polpette al Sugo
Tender lemon-parsley tuna polpette made with fresh mollica and Parmigiano, pan-fried until golden and finished in a simple garlic tomato sauce.
Servings: 4
Ingredients
For the sugo
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves lightly smashed
- 1 bottle passata 24 ounces
- fresh basil
- Kosher salt to taste
For the polpette
- 2 cans Rio Mare Yellowfin Tuna in Olive Oil 4.2 ounces each, drained
- 1 cup fresh mollica the soft interior of Italian bread, finely crumbled
- 1 large egg plus up to 1 additional beaten egg as needed
- 2 tablespoons finely grated Parmigiano
- 2 tablespoons finely chopped flat-leaf parsley plus more for serving
- 1 small garlic clove finely grated
- Zest of ½ lemon plus more for finishing if desired
- Freshly ground black pepper
- Kosher salt as needed
- Extra-virgin olive oil for pan-frying
- Crusty bread for serving
Instructions
- Make the sugo. Heat the olive oil in a wide skillet or shallow saucepan over medium-low heat. Add the smashed garlic and cook gently for 1–2 minutes, until fragrant and lightly golden. Add the passata, season with salt, add the basil and bring to a gentle simmer. Reduce the heat to low and cook for 15–20 minutes while you prepare the polpette.
- Combine the polpette ingredients. Add the drained tuna to a large bowl and gently break it into flakes with a fork. Add the mollica, one egg, Parmigiano, parsley, grated garlic, lemon zest, black pepper, and a small pinch of salt. Mix gently with your hands until combined.
- Adjust the binding. Firmly press a little mixture in your palm. It should feel soft and moist but hold its shape. If it crumbles, beat a second egg separately and add it a little at a time, mixing gently until the mixture binds. You may not need the entire second egg.
- Shape the polpette. Form about 10–12 small polpette, roughly 1½ inches across, compacting them gently between your palms. If they feel especially soft, refrigerate for 15–20 minutes before cooking.
- Brown the polpette. Heat enough olive oil to lightly coat the bottom of a separate skillet over medium heat. Add the polpette, working in batches if necessary. Let the first side develop a golden crust before turning, then continue cooking carefully until golden all over, about 5–6 minutes total.
- Finish in the sugo. Transfer the browned polpette into the gently simmering tomato sauce. Spoon a little sauce over the tops and cook for another 5–7 minutes, until hot through and set in the center. Avoid vigorous stirring.
- Finish and serve. Scatter with chopped parsley and a little extra lemon zest, if desired. Serve warm with plenty of sauce and crusty bread for scarpetta.
