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TN&M in the Kitchen: Tuna Polpette

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Tuna Polpette  

Makes around 15 polpette - Cook in 30 minutes


- 300g boiled potatoes

- 200g canned tuna, drained of oil

- 45g Taggiasca olives, unpitted and diced  

- 1 egg 

- 40g fresh rocket, chopped 

- Tuft of fresh parsley, finely chopped  

- Salt and pepper 

- Slice of white bread 

- Extra-virgin olive oil 

- Breadcrumbs


Step 1

Preheat the oven to 200 degrees Celsius (°C), and place a slice of white bread to soak in water for 5 minutes. Mash the boiled potatoes in a bowl, stirring in the chopped parsley, soaked white bread, tuna and egg. Continue to gently mix, adding the olives and rocket, seasoning to taste with salt and pepper.

Step 2

Using damp hands, roll out the mixture into round or oval shapes, coating with breadcrumbs. Arrange the polpette on a baking tray lined with parchment paper, drizzle some olive oil, and bake in the oven for 20 minutes, turning them halfway through the cooking time.

Step 3

Alternatively if you want a bit more crunch to your polpette,  pan-fry in sunflower oil till golden. Drain and transfer onto a plate covered with kitchen paper, and serve warm. Buon appetito!

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