{"id":4352,"date":"2017-07-13T10:33:34","date_gmt":"2017-07-13T10:33:34","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=4352"},"modified":"2022-11-11T12:44:08","modified_gmt":"2022-11-11T12:44:08","slug":"tuna-polpette-fresh-tomato-pepper-sauce","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/tuna-polpette-fresh-tomato-pepper-sauce\/","title":{"rendered":"tuna polpette with fresh tomato and pepper sauce"},"content":{"rendered":"\n

Doing this job, I’ve found that a lot of people are a bit funny about canned tuna. In fact there are all sorts of foods that people have issues with, usually because of the way they tried something as a child. I love it when I get someone to love something they’d avoided since childhood, so now tuna is on my list of the ingredient that needs a bit of PR. After all, it is such a handy thing to have in for a fast lunch or dinner and a less expensive source of protein. I taught this tuna polpette recipe in class recently and had a few tuna conversions so wanted to share it with you too.<\/p>\n\n\n\n

This is such a fast store cupboard dinner and makes a good change from meatballs in the summer. It can easily be halved or doubled if you want to feed a crowd. The uncooked balls (polpette<\/em> sounds so much better) can be frozen. By the way, if you have a better English name than tuna balls<\/em> please let me know, until then I will use the Italian polpette<\/em>.<\/p>\n\n\n\n

A word on breadcrumbs<\/h3>\n\n\n\n

Make your own these by blitzing ends of loaves, half eaten pitta bread or any leftover bread in the food processor and use them, or freeze them in a bag. They can be used from frozen so it is worth building up a stash of them. I keep ends of bread in the freezer until I have enough, then have a very satisfying food processor session once they’re defrosted. I then re-freeze the crumbs until I need them. It is fine to have a mixture of white, grainy and brown breads.<\/p>\n\n\n\n

The easiest sauce<\/h3>\n\n\n\n

The sauce I make to go with the polpette is a really useful one and can be served with all kinds of fish or chicken, or with pasta, mozzarella and basil. The sauce can also be frozen. Bonus.<\/p>\n\n\n\n

Timing and ease<\/h3>\n\n\n\n

This is a really easy recipe and can be made with children. It takes less than 20 minutes of hands-on work, 30 minutes from start to finish.<\/p>\n\n\n\n

Ingredients (to serve 4)<\/h3>\n\n\n\n

Tuna polpette<\/h3>\n\n\n\n