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Tuna Meatballs

(by Aimee Lee Ball)

(This is a combination of recipes from Mario Batali and Jamie Oliver.)

1 lb. fresh tuna, finely diced

1/4 c. fresh bread crumbs

1 egg, beaten

1/4 c. grated Parmesan or Pecorino cheese

2 oz. pignoli nuts

1 t. dried oregano, divided

1/4 t. cinnamon

salt and freshly ground pepper


extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 28-oz. can peeled whole tomatoes, chopped

2 T. red wine vinegar

small bunch of flat-leaf parsley, finely chopped

Combine tuna, bread crumbs, egg, cheese, pignoli nuts, 1/2 t. oregano, cinnamon, salt and pepper.

Form mixture into rounds, slightly smaller than golf balls.

Roll each ball in flour, tapping off excess.

Fry in olive oil until lightly golden brown on all sides, and drain on paper towels.

In medium saucepan, heat 3 T. olive oil over medium-low heat.

Cook onion and garlic until softened, about 10 minutes.

Add remaining 1/2 t. oregano, tomatoes, salt and pepper to taste.

Add red wine vinegar and a drizzle of olive oil, and cook about 8 - 10 minutes.

Add tuna balls to sauce, and sprinkle with parsley.

Serve with spaghetti or linguine.

Serves 4 - 6.

(Read French Chicken, the story that accompanies this recipe.)