Tuna Meatball Kebabs

Ingredients for 4 servings:

3 x 160g cans of CALLIPO TUNA in brine
50g grated parmesan
2 eggs
200g (approx.) stale breadcrumb
8 stoned green olives
18 cherry tomatoes
Parsley (t.t.)
Oregano, salt and black pepper (t.t.)



In a bowl, mix the crumbled-up breadcrumb with the CALLIPO TUNA in brine, the grated parmesan, eggs, oil, chopped parsley, and a pinch of salt and black pepper.
Using your hands, mould the dough into large walnut-sized balls, coat in breadcrumbs and fry in hot oil.
When they are ready, leave to cool for a few minutes and then add 3 meatballs to each skewer, alternating with 3 cherry tomatoes cut into halves (de-seeded, salted and sprinkled with a pinch of oregano beforehand).
Arrange three skewers on each plate and serve. Garnish the dish with fresh basil leaves.

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