List of Ingredients
- 12 OZ. of oilpacked tuna, drained
- 2/3 LB. of small potatoes
- 1/2 CUP of peanut oil
- 1/3 CUP of breadcrumbs
- 1 TBSP. of saltpacked capers
- 1 egg
- Thyme
- Lemon
- Mustard
- Extravirgin olive oil
- Salt
- Pepper
Method
Boil the potatoes, whole and with the skin on, in plenty of water for about 30 minutes, then peel and mash with a potato masher. Rinse and chop the capers. Chop the leaves of 2 bunches of thyme. Mix the mashed potatoes with the crumbled tuna, chopped capers, and thyme, seasoning with salt and pepper. Shape into small meatballs (approx. 18). Dip them in breadcrumbs and brown in a pan in 1/4 cup of olive oil, seasoned with a couple of sprigs of thyme, for 1 minute on each side. Dry them on paper towels.
For the mayonnaise: Using an immersion blender, blend the egg with 1 teaspoon of mustard, 1 tablespoon of lemon juice, and a pinch of salt, gradually adding in the peanut oil. Add the leaves of a sprig of thyme and some grated lemon rind. Serve the meatballs with the mayonnaise.