Albondigas de Atun con Salsa de Vino (Tapa)
4 to 6 servings
1/3 cup of fresh bread crumbs
3 tablespoons + 1/2 to 3/4 cup of chicken broth
1/3 + 1 tablespoon of a dry white wine
1 can (6 1/2 ounces of white meat tuna packed in water, drained and flaked
1 hard cooked egg, finely chopped
1 raw egg lightly beaten
3 tablespoons of minced parsley
2 large garlic cloves, minced
1/4 teaspoon salt
pinch of freshly ground pepper
flour for dusting
2 tablespoons of olive oil
In a medium bowl, moisten the bread crumbs with 3 tablespoons of the chicken
broth and i tablespoon of the wine. mix in tuna hard cooked egg, raw egg,
parsley, salt and pepper. Form the tuna mixture into 1 1/2 inch balls and dust
with flour.
Heat the oil in a large skillet/ add the tuna balls and saute over moderatly
high heat turning until browned all over 15 to 20 minutes Add the remaining 1/3
cup of wine and 1/2 cup of chicken broth. Cover and reduce heat to low and
simmer for 30 minutes. If all the liquid has evaporated, pour in 1/4 cup more of
the broth and simmer, scraping any browned bits on the bottom of the pan, for 2
minutes. Serve hot or room temperature, skewer on toothpicks or serve with
steamed white rice.