Method

Start this recipe by frying together the onion and garlic to soften with a tbsp of olive oil. Add in the tuna, spinach and season with salt and pepper. Cook down for just 2 minutes then remove off the heat and stir in the chopped black olives and mint. Take balls of the cooked risotto, make a pocket and fill with a spoonful of the tuna filling. Seal, roll carefully into a dome and repeat. Freeze for 1 hour before breading with the flour, egg and bread crumbs. Fry in hot oil till golden, drain on kitchen paper and serve either hot or cold.


Email this Recipe Watch Video Back to Manuel's Recipes