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Tuna and potado patties.

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Tuna and potado patties.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. Put the tuna steak in a bowl with oil, crushed ginger and crushed garlic, salt and pepper, lemon juice. Seasoning it well and cover, put in the fridge for about 2-3 hours.
  2. Boil potadoes, crush them with a fork or with a potado masher, let them cool. Grill the tuna steak on a hot skillet, let it cool it too then crush tuna in small crumbles and add it to the potadoes. Add parsley, eggs and breadcrumbs enough to have a dough that can be modelled; adjust salt and pepper.
  3. With slightly greased hands ( olive oil) form small balls or patties, put them on a baking tray and drizzle with oil. You can coat them in breadcrumbs if you want, I didn't to it this time.
  4. Bake for about 15- 20 minutes at 390°F, they have to become gold. I prefer them room temperature than hot. Serve them with yogurt dip or mayonnaise.

Cuttlefish and peas with tomato sauce.

Print Recipe
Cuttlefish and peas with tomato sauce.
Istruzioni
  1. Cut cuttlefish in strips, all the same size. Heat a pan with oil and garlic, then add cuttlefish.
  2. Stirfry for a minute, add parsley then wine, when it's evaporated add peas, sautee for another minute then add tomato sauce.
  3. Let the cuttlefish boil gently in the sauce for about one hour. Adjust salt and pepper or chili if you like.
  4. Serve it hot.