Cookbook:Tuna Melt Fishcakes

This practical and tasty recipe can be served either hot or cold as a fast main course or for a picnic or a buffet.

Ingredients

 * 200 g tuna in olive oil
 * 200 g ricotta cheese
 * 2 eggs
 * 50 g capers
 * 100 g breadcrumbs
 * 50 g grated parmesan cheese
 * 1 tablespoon chopped parsley or basil
 * 1 lemon
 * Olive oil
 * Salt
 * Pepper

Procedure

 * 1) Preheat oven to 180ºC before beginning preparation.
 * 2) In a bowl beat the eggs and mix in well the drained tuna with the ricotta.
 * 3) Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.
 * 4) Distribute a trickle of olive oil in an ovenproof dish.
 * 5) Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.
 * 6) Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad.

Libro di cucina/Ricette/Polpette di tonno e ricotta