After last summer's successful "Cooking with Laura Series", my little sister Laura (who is actually much taller than myself!) is back with a recipe I really love: low fat tuna and ricotta balls.
If you like fish and you are looking for something light but tasty these oven cooked balls are going to be your thing.
Laura used canned tuna for this recipe but of course you can use any other type of fish you like. The ricotta will make them soft and delicate and the addition of eggs will help in combining the ingredients.
We don't like frying in January. This is a month to go back to a normal food routine and to cut down gently but firmly on calories...and by the way without missing out on taste. In my mind healthy and light food is never boring... it is simply Italian! 🙂
These balls will be equally tasty if you drizzle them lightly with olive oil and then you pop them in the oven for 30 minutes until nice and golden.
This recipe comes from Laura's kitchen diary. I never knew she kept an old fashioned diary with all her favourite recipes..and they are all simple and supertasty. Just what we all want: easy and quick recipes for every day of the week.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
Let's have a look at our main ingredients:
Canned tuna (drained), eggs, ricotta cheese, breadcrumbs, grated parmesan, anchovy fillets and parsley. We also need olive oil and salt and pepper.
Drain the tuna from its oil then mix with the ricotta. You want a creamy consistency.
Whip the eggs
Chop the anchovies and add them to the eggs then add them to the ricotta and tuna mixture.
Add the parsley, the parmesan, salt and pepper and mix well
Shape the mixture into small balls
Roll them in the breadcrumbs
Grease a baking tray with oil, place the balls on it, drizzle them with olive oil and cook them for 30 minutes at 180C or 356F until lightly golden.
Serve warm with cooked vegetables or salad.