TUNA AND ARTICHOKE BALLS WITH BALSAMICO AND VODKA ROASTED ASPARAGUS

Silver cutlery with pink ribbon on a pink and green table setting

This has to be short because I am really really late for a Paper Chef entry now, too late actually but because of personal reasons I haven’t been able to do this until this morning. I did think about it it though. Anyway, I asked this month’s host Mike of Spikey Mikeys if it was OK and he obviously said yes, I fear that he didn’t dare to say no because I’m the one who sort of runs PC but after all Paper Chef is supposed to be fun and easy going so I don’t care!

Tuna and Artichoke Balls With Balsamico and Vodka Roasted Asparagus

So what did I come up with? The ingredients were chosen by last month’s winner Alison of Local Lemons, we had to use tuna, asparagus, artichokes and vodka to give it a Las Vegas touch! A vast field of possibilities with these ingredeints but I decided to keep it pretty simple and made tuna balls with artichokes in them and accompanied by balsamico and vodka roasted asparagus spears. Easy and tasty, those tuna balls will definitely be back on my menu!

Tuna and Artichoke Balls With Balsamico and Vodka Roasted Asparagus

TUNA AND ARTICHOKE BALLS WITH BALSAMICO AND VODKA ROASTED ASPARAGUS
16 tuna balls

asparagus spear, 3-5 per person depending on how big they are
balsamic vinegar
a dash of vodka
250 g/8,8 oz tuna in oil
150 g/5,3 oz potatoes, boiled
70 g/2, 5 oz artichokes in oil
1 egg yolk, it works without as well
2 tsp parsley, finely chopped
1 tsp lemon juice
bread crumbs
black pepper
salt
extra-virgin olive oil

– Clean the asparagus and put them in an oven-proof form. Sprinkle salt over. Whisk balsamico, vodka and a little extra-virgin olive oil and drizzle it over the asparagus spears. Bake in a pre-heated oven (200°C/390°F) 10-15 minutes or until softened.
– Let the oil drip offthe tuna before mashing it and the potatoes. Try to make it as fine a mash as you can.
– Chop the artichokes finely and add to the tuna and potato mash.
– Add egg yolk, parsley, lemon juice, black pepper and salt and mix it all very well.
– Form balls of the mash, roll them in bread crumbs and then fry them in olive oil until golden.
– Serve with the roasted asparagus. (Or with whatever you want!)

Tuna and Artichoke Balls With Balsamico and Vodka Roasted Asparagus


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