Tuna and Fennel Polpette - Safcol

Ingredients

• 60ml olive oil
• 1 medium fennel bulb (about 300g), cut into 6 wedges, fronds reserved
• 1 large onion, cut into 6 wedges
• 2 cloves garlic, minced
• 1 x 185g can of tuna in spring water, drained
• 1 cup of fresh breadcrumbs
• 80g parmesan, grated
• 2 tbsp pine nuts
• 1 egg
• 500g tomato passata
• Salt and pepper
• Preheat the oven to 180°C.
• Add the fennel and onion wedges to a tray and drizzle over 1 tablespoon of the oil.
• Season with salt and roast for 25-30 minutes or until tender and slightly caramelised, 5 minutes before the end of cooking add pine nuts to toast.
• Season with salt and pepper and pulse again until a rough ‘mince’ forms. Add the tuna and pulse 1-2 times, so it is just combined.
• Wet your hands with water (this will make rolling easier) and divide the mixture into walnut-sized balls.
• Place polpette onto the baking tray and drizzle a little more oil over. Bake in the oven for 25-30 minutes or until golden.
• In the meantime, finely chop the reserved onion and place into a sauté pan with a tablespoon of the olive oil.
• Fry for a minute along with the remaining garlic and then add the passata.
• Add a splash of water and season to taste and cook for 15 -20 minute, or until thick and rich.
• Once the fennel and tuna polpette are cooked place in the sauce and coat. Garnish is fennel fronds and serve with toasted sourdough.