Tuna Rissoles

Tuna Rissoles



1 and 1/2 lbs of fresh tuna fish
1 egg
2 ounces of pine nuts
3 tablespoons breadcrumbs
2 lemons
1 cup flour
1 cup extra virgin olive oil
Salt and pepper to taste


Leave the tuna fish in cold water for about 1/2 hour; afterwards drain, dry and mince.

Put tuna in a bowl and add pine nuts, 1 egg, some salt and pepper, minced parsley and about 3 tablespoons of breadcrumbs.

Coat and knead well the mixture till it is compact and blended.

Add some more breadcrumbs if necessary, so it is not tacky.

With this mixture form flattened balls or “rissoles”.

Flour and fry them in hot olive oil.

Serve with lemon slices. Serves 4.

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