Tuna and roasted pepper fritters with balsamic and lemon

Store cupboard staples turned into a speedy mid-week supper

Store cupboard staples make many of my lunches and evening meals. Having a few varieties of different beans, pulses, tomatoes, rices and pastas can lead you into so many directions. I tend to stock up when my favourite brands go on sale! From tuna to olives, to dry pasta and tinned tomatoes.

I adore tuna, especially tuna that’s bathing in olive oil. Mixed into a salad, topped onto a jacket potato, stirred through pasta or made into my awesome, delicate tuna polpette balls. I'm incredibly excited to share with you one of my favourites and super speedy tuna polpette recipes. Easy to make, utterly delicious and totally moreish! I've used the pepperoncini ? variety of Rio Mare tuna in this recipe, but feel free to use any of the flavours. I shallow fried them, however, give the air-fryer a try for a crunchy exterior and soft middle. Serve the tuna polpette as part of your lunch, dinner or to snack on! Now stock up your store cupboard. Buon appetitio.

Course Main Course, Side Dish

Cuisine Italian

Keyword Fritter recipe, Pepper Fritter recipe, Roasted pepper fritters, Tuna Fritter recipe

Ingredients

4 Rio Mare 55g (drained weight) pepperoncini
100g Roasted peppers in oil (drained)
Small bunch parsley, stalks removed
30g Parmigiano Reggiano, grated
1 Garlic clove, peeled and crushed
1 Large egg
1 Lemon, zested, the wedge the lemon to serve
50g Plain dried breadcrumbs
Olive Oil for frying
Balsamic for dipping
Salt and pepper to season

Instructions

Place the drained tuna into a large bowl and break up with a fork.
Into a food processor add the drained roasted peppers, parley and garlic. Blitz.
Add the Parmigiano Reggiano and blitz until combined.
Scrape the contents into the tuna and stir.
Crack in the egg, lemon zest, breadcrumbs and season.
Mix well to incorporate and form the mixture into small walnut size balls.
Shallow fry in olive oil until deliciously golden.
Drain on a little kitchen towel and serve with lemon wedges, a sprinkle of additional salt and a wonderfully aged balsamic for dipping.

Notes

Now stock up your store cupboard. Buon appetitio.