Epicurean Exchange Culinary Travel just returned from an incredible week in Sicily! We toured the island from Palermo to Catania and cooked, ate, drank, and enjoyed the experience from one end to the other! Not surprisingly, most of the food we enjoyed was from the sea – most notably sardines and anchovies, but also tuna. This recipe is similar to one we prepared in Siracusa and the Fennel-Tomato Sauce was very common, as wild fennel is growing everywhere! Suggest you serve these with a fresh spaghetti pasta and grilled bread!
1 pound yellowfin tuna cut into 1/2-inch pieces
1 pound peeled and deveined shrimp – tails off
1/2 cup pine nuts
2/3 cup breadcrumbs, or more if necessary
2 eggs
1 cup onion finely minced
1/2 cup Italian parsley chopped
Zest of 1 lemon
1 tablespoon kosher salt, and freshly ground black pepper
Canola oil for frying
Flour for dusting
• Working in three batches; place the tuna, shrimp, pine nuts, parsley and onions in a food processor and pulse about 8 to 10 times to combine, but not puree. Transfer the mixture to a large bowl and add the eggs, breadcrumbs, salt and pepper and lemon zest. Gently mix with your hands to combine well.
• Use an ice cream scoop to portion the meatballs, then form with your hands and place on a parchment lined sheet pan. You should get about 20 to 25 meat balls, depending on the size of your scoop. Dust the meatballs with the flour in a shallow dish, then place them back on the sheet pan.
• Heat 1/2-inch canola oil in a frying pan until it is 350˚F. Fry 6-8 meatballs at a time until browned on each side and cooked through, about 15 minutes. Place on a paper towel lined sheet pan to drain off any excess oil.
• Heat the tomato sauce in a separate pan and stew the meatballs for about 5 minutes to warm through. Serve with pasta and tomato sauce
Tomato – Fennel Sauce
4 tablespoons olive oil
1 cup fennel, finely chopped
1/2 onion, finely chopped
1 garlic clove, minced
1/4 Pernod
1-quart prepared marinara sauce
1 tablespoon honey
1 tablespoon mint
Parmesan cheese for garnish
• In olive oil, sauté the fennel, onion and garlic until soft. Add the Pernod, tomato sauce, honey and mint. Season with salt and pepper. Simmer for 30 minutes. Serve.
Serves 6
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