recipes
Nut crusted tuna arancini with burrata cream
2024-01-31
Ingredients
For the tuna arancini
1 large tin tuna in oil, drained (Blue angel)
1 potato, peeled and boiled
1 clove garlic, finely chopped
1 egg yolk (Coccodi)
2 tbsp dried breadcrumbs (Lamb brand)
1 tbsp chopped parsley
1 tbsp chopped mint
Salt and pepper to taste
You will also need
100g almonds, blitzed to a fine crumb
1 x 60g packet grated grana cheese (Zanetti packet)
1-2 tbsp dried breadcrumbs (Lamb brand)
Olive oil for frying (Borges)
1 burrata (Zanetti)
2-3 tbsp readymade tomato sauce
Extra mint leaves and micro greens to decorate
Method
Start this recipe by making the arancini. Place the drained tuna, garlic and potato in a large bowl and crush together using a fork. Stir in the egg yolk, breadcrumbs, herbs and season well with salt and pepper. Mix together to a paste and chill for 15-20 minutes before rolling into small balls. Next, mix together the almonds, grana and breadcrumbs and roll in the chilled tuna arancini coating all over. Heat some oil in a large pan and brown the arancini all over for 4-5 minutes. To serve, spread the burrata onto 2 large serving plates along with the readymade tomato sauce. Place 3 arancini on top for each serving and decorate with micro greens and extra mint leaves.
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