White Tuna Fishballs

Name: White Tuna Fishballs (Albondigas de Bonito)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 4 tablespoons olive oil; Juice of ½ lemon; 25 g (1 oz) butter; 2 tablespoons plain flour; 1 glass dry white wine; 300 ml (½ pint) fish stock; 1 Spanish onion, peeled and finely chopped; 1 tablespoon plain flour; 4 tablespoons milk; 1 kg (2 lb) tuna, skinned, boned and finely chopped; 3 Spanish onions, peeled and finely chopped; 3 slices stale bread, crusts removed; 4 eggs, beaten Salt; 4 eggs, beaten Salt; 2 cloves garlic, peeled and finely chopped; 1 tablespoon chopped fresh parsley

Albondigas de Bonito

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

When we were children my mother often made these tasty fishballs on Fridays. I like to make them with white tuna, but you can use all sorts of fish. They are crisp and brown on the outside with a light, slightly lemony sauce.

Ingredients

4 tablespoons olive oil
3 Spanish onions, peeled and finely chopped
3 slices

Europe
Spain
Fish course
Pescatarian

Method

Heat half the oil and fry the onions over a low heat until golden brown. Soak the bread in the milk. In a bowl, mix the onions with the bread, tuna, garlic, parsley and 3 eggs. Season to taste with salt. Mix to a paste and form the mixture into small balls with your hands. Dust with a little flour and coat with the remaining egg. Heat the remaining oil and fry the fishballs for about 15 minutes