Tuna meatballs with homemade salad and AVIKO Super Crunch Julienne fries

Tuna meatballs with homemade salad and AVIKO Super Crunch Julienne fries

Number of servings 4
Preparation time 25-35

Main required ingredient


AVIKO Super Crunch Julienne fries
230 g canned tuna
60 g of toast bread
1 cup of milk
1 egg
2 tablespoons of grated parmesan
1 tablespoon of capers
a bit of fresh parsley
breadcrumbs for breading
oil for frying or 2 tablespoons of extra virgin olive oil

250 g of hard, yellow tomatoes
3 celery stalks
150 g radish
salt and pepper

Yogurt mayonnaise:
1 egg
200 ml of sunflower oil
1 tablespoon of lemon juice
pinch of salt
1 teaspoon of mustard
100 g of Greek yogurt

Prepare Super Crunch Julienne fries according to the instructions on the package.

1. Drain the tuna and place it in a bowl.
2. Soak the toasted bread in milk, and if it is not enough, you can add a little water.
3. Drain and add to the bowl with the tuna along with the egg, chopped parsley, drained capers and Parmesan.
4. Carefully knead and form meatballs approximately 4-5 cm in size. Roll the finished meatballs in breadcrumbs.
5. Place the meatballs on a baking tray lined with baking paper. Sprinkle them with a little olive oil and bake them in an oven preheated to 180°C for 20 minutes, and finally, use the grill function for a few minutes. You can also prepare meatballs:
- in a frying pan - heat the olive oil in a frying pan with a non-stick bottom and fry the meatballs for 5-6 minutes until they are golden brown on all sides.
- or in deep fat - heat the oil in a pot with high sides and fry the meatballs for 1 minute until they are golden brown.

1. Wash and dry the tomatoes, then cut them into cubes, halves or quarters.
2. Wash the celery stalks thoroughly and cut them into thin slices.
3. Then wash and finely chop the radish.
4. Combine all vegetables in a bowl and season with salt, pepper, olive oil and a bit of lemon.

Yogurt mayonnaise:
1. In a blender, combine the oil, room temperature egg, lemon juice, salt and mustard. 2. Blend for 30 seconds to obtain a thick, white and uniform consistency.
3. Add yogurt and mix.
4. Place the ready mayonnaise in a bowl and place it in the fridge for 30 minutes before serving.

Place a portion of fries, salad, a few meatballs and a dollop of mayonnaise on each plate.

Good advice:
You can use tuna in its own juice, but you will get the best results by using good quality tuna in olive oil.

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