recipes
Tuna and ricotta cakes with bell pepper coulis
Serves: 4
2016-10-06
Ingredients
For the cakes
- 250g canned tuna (drained) (3 Leaves)
- 200g ricotta (Benna)
- 6 anchovy fillets
- 2 tbsp capers (Ogygia)
- Chopped Parsley and mint
- 2 eggs
- 2 garlic cloves finely chopped
- 50g grated Parmesan cheese
- 50g breadcrumbs plus extra
- Fresh seasoning
- Oil for deep frying
You will also need
- 2 red bell peppers
- Extra virgin olive oil (Borges)
- 2 garlic cloves, skin on
- Fresh thyme
Method
Wash the bell peppers and place them on a baking tray, drizzle with the oil, season with salt and pepper. Add the garlic and herbs and bake in a moderate oven for 25 minutes. Peel the peppers and the garlic and put in a liquidiser together with the baking oil. Whizz into a smooth cream adding more oil if necessary. To prepare the tuna cake; beat together in a bowl the tuna and the ricotta, next stir in the anchovies, capers, herbs, garlic and the herb. Blend in the eggs and knead into a smooth mixture with the cheese and the flour. Mould into small balls and pas through the bread crumbs. Deep fry in hot olive oil until golden and crisp. (Alternatively can be baked in a hot oven.) Serve whilst still hot with the pepper coulis and a side salad
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