Pork and Tuna Rissoles with a Cream and Caper Sauce

Name: Pork and Tuna Rissoles with a Cream and Caper Sauce
Yield: Serves 4
Ingredients: 200 g/7 oz tin tuna in oil; 200 g/7 oz tin tuna in oil; 350 g/12 oz minced pork; 2 cloves garlic; 7.5 cm/3 in sprig fresh rosemary; 1 large egg, lightly whisked; plain flour for dusting; 25 g/1 oz butter; 2 rounded teaspoons capers; 300 ml/½ pint double cream; roughly chopped fresh parsley, to garnish; salt; black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I don’t like using the word ‘tasty’ but it is ideal for this dish. Serve with a bowl of tagliatelle or egg noodles and a green salad.

Ingredients

200 g/7 oz tin tuna in oil
350 g/12

Main course

Method

Put the tuna and its oil into a bowl with the pork and mix together thoroughly. Peel the garlic and take the rosemary spikes off the stem. Chop the garlic and rosemary together finely and add to the mixture, then stir in the egg, adding a sprinkling of salt and freshly ground black pepper. Using wet hands, form the mixture into small sausage shapes and roll lightly in