Beer makes batters better, meat more tender, and sauces more flavorful.
Albondigas de Atun con Salsa de Vino
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- #15180
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup fresh bread crumbs
3 tablespoons chicken broth PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup chicken broth (or more as needed)
1/3 cup dry white wine PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon dry white wine
1 can (6.5 ounces) white meat tuna packed in water, drained and flaked
1 hard cooked egg, finely chopped
1 raw egg lightly beaten
3 tablespoons minced parsley
2 cloves garlic, minced
1/4 teaspoon salt
1 pinch freshly ground black pepper
flour, for dusting
2 tablespoons olive oil
directions
In a medium bowl, moisten the bread crumbs with 3 tablespoons of the chicken broth and 1 tablespoon of the wine. Mix in tuna, hard cooked egg, raw egg, parsley,salt and pepper. Form the tuna mixture into 1 1/2 inch balls and dust with flour.
Heat the oil in a large skillet. Add the tuna balls and saute over moderately high heat turning until browned all over 15 to 20 minutes. Add the remaining 1/3 cup of wine and 1/2 cup of chicken broth. Cover and reduce heat to low and simmer for 30 minutes. If all the liquid has evaporated, pour in 1/4 cup more of the broth and simmer, scrapping any browned bits on the bottom of the pan, for 2 minutes.
Serve hot or room temperature, skewer on toothpicks or serve with steamed white rice.
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
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