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- Preparation of the dough :
- In a large bowl, mash the drained tuna with a fork.
- Add the eggs, grated parmesan, breadcrumbs, minced garlic, parsley, lemon juice, salt and pepper.
- Mix all the ingredients well until you get a homogeneous mixture. If the mixture is too soft, add a little breadcrumbs until you reach the right consistency to form meatballs.
- Forming the meatballs :
- Take small amounts of dough and shape them into balls with your hands, the size of a walnut.
- Pass each meatball in the breadcrumbs for a light coating.
- Cooking :
- In a large skillet, heat plenty of olive oil over medium heat.
- Fry the tuna patties in batches, avoiding overcrowding the pan. Cook each side for about 2-3 minutes, or until golden and crispy.
- Transfer the fried meatballs to a plate lined with paper towels to remove excess oil.
- Service :
- Serve the tuna meatballs hot, accompanied by a fresh green salad, a yogurt and lemon dressing, or a light mayonnaise.
