Gourmet recipes with Max Mariola

Tuna meatballs with tomato sauce



30 min


second course


4 people

Polpa di Datterini Bio Petti - Il Fino


Mash the potatoes in a bowl and add the tuna, the parmesan, the chopped leaves of parsley, salt and pepper; mix well and let the mixture stand for 20 minutes in the refrigerator.
Meanwhile, prepare the tomato sauce with olive oil and a fried onion thinly sliced, when golden add the Organic crushed Datterini “Il no”, add salt and cook for about 15 minutes.
With your hands slightly wet with cold water, prepare the meatballs with the mixture, dip them in the our, in the egg and then in breadcrumbs. Finally fry them in hot oil at 170°, drain and absorb the oil in excess on paper straw.
Serve the meatballs while still warm, accompanied by the Datterini sauce and garnish with the chervil.


500 g tuna in oil
4 boiled potatoes
1 onion
80 g grated Parmesan
2 teaspoons of breadcrumbs
1 egg
2 tablespoons our
1 bunch of fresh parsley
350 g Organic crushed Datterini ”Il Fino”
Seed oil for frying
Extra virgin olive oil
Salt and pepper
Chervil to decorate