Ingredients (serves 4)
- 3 x 160 g Callipo Tuna in Its Own Juice
- 50 g grated Parmesan
- 2 eggs
- 200 g breadcrumbs
- 8 green olives, finely chopped
- 18 cherry tomatoes
- Parsley
- Oregano, salt and black pepper
Method
In a bowl, combine the tuna, breaking it into flakes, with the grated Parmesan, eggs, chopped olives, parsley, salt and black pepper. Mix everything until smooth. With your hands, take portions of the mixture and shape walnut-sized meatballs. Roll them in breadcrumbs and fry them in hot oil.
When the meatballs are ready, thread 3 meatballs and 3 cherry tomatoes onto each skewer, alternating them. Sprinkle with a pinch of oregano and salt.
Arrange 3 skewers per serving and garnish with fresh basil leaves.
