Oregano meatballs with smoked tuna piquant








  • 1 pack (2 tins) smoked tuna piquant TRATA
  • 250g stale rustic bread, only the crumb
  • 50g spring onions
  • 50g tomato, grated
  • 100g instant mashed potatoes
  • 1 egg
  • 20g flour
  • Salt and pepper

For the yoghurt sauce

  • 200g drained yoghurt
  • 30g tuna oil
  • Spearmint leaves


Preheat the oven to 200ºC. Open the tins and save the tuna oil for the meatball mixture and the yoghurt sauce. Cut the bread into large cubes and soak in water. Squeeze out the excess water. Place the egg, onion, tomato and little tuna oil in a food processor and process. Transfer to a large bowl, add the tuna and the instant mashed potatoes, season with salt and pepper, and knead until combined. Place the mixture in the refrigerator for ten minutes. Prepare the yoghurt sauce. Mix the yogurt with the tuna oil and spearmint leaves. Lay a sheet of parchment paper on a baking pan. Shape the mixture into meatballs and dust in flour. Bake them for about 18 minutes, at 200ºC or until golden brown. Serve with green salad and the yoghurt sauce on the side.


For serving

Green salad

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