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.

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