Tuna balls with Bruges d'Or | Bruges cheese
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Tuna balls with Bruges d'Or

4 pers.
45 min

For the Balls

  • 150 g grated Bruges d'Or

  • 400 g fresh tuna fish

  • Nazareth butter

  • 50 g pine nuts

  • Pepper and salt

  • 2 branches of leaf parsley

  • 2 branches of oregano

  • 100 g panko

  • 3 eggs

  • Juice of 1 lemon

  • Zest of 1/2 lemon

For the dressing

  • 1 thick onion

  • 2 shallots

  • 2 branches of oregano

  • 2 branches of leaf parsley

  • 1 can of diced tomatoes (400 g)

  • 100 ml red wine vinegar

  • 100 g Nazareth butter

  • Swiftly bake the tuna in butter with pepper and salt.

  • Roast the pine nuts in butter until turning brown.

  • Put the tuna, shredded oregano, shredded parsley, panko, cheese, eggs, lemon juice and zest in a chopper and leave on until a nice mince is achieved. Then add the pine nuts and mix with some pepper and salt.

  • Then roll the balls of 3 to 4 cm with wet hands.

  • Leave the balls to cool down for 1 hour and then bake in a non-stick pan in butter, until a nice crust forms.

  • Cut the onion and shallot and simmer in 50 g butter, and then add the tomato, shredded oregano, shredded parsley and wine vinegar, and leave to stew for 20 minutes.

  • Mix and season to taste and add 50 g of butter.

  • Serve the balls with the sauce and French fries.