FIAMBRE DE BONITO (TUNA BALLS IN WINE SAUCE)

SOURCE: PENELOPE CASAS. TAPAS: THE LITTLE DISHES OF SPAIN.

Migratory schools of highly prized North Atlantic albacores (Thunus alalunga) spend their every adulthood summers under the cold waters of the Bay of Biscay, preying and feeding on tiny bioluminescent squids before returning to tropical Bermuda to spawn their nurseries. Therefore, anglers based in the Cantabrian fishing village of Laredo have reserved the monthly period between July and September for costera or Bonito del Norte season. If one of the catch would head straight to Bodegón Miguelón, its flaky minced flesh would turn into wine-swollen tender and juicy “meatballs” for an inexpensive but exceptionally delicious raciones-type pintxo or tapa. Of course, fresh white albacores might be difficult to source commercially for this recipe but canned or bottled Spanish substitutes would work out just fine and fits any off-costera season.

Ingredients

5 tablespoons/ grams stale white bread crumbs

10 tablespoons/150 mL and more chicken stock, preferably homemade

6 tablespoons/90 mL dry white wine OR vermouth

6.5 ounces/185 grams canned white tuna, preferably Spanish and packaged as bonito del norte, drained and shredded into flakes OR fresh albacore tuna, finely chopped

1 hard-boiled egg, finely chopped

1 lightly beaten egg

3 tablespoons/12 grams finely chopped flat-leafparsley, preferably picked on the same day for best results

2 tablespoons/18 grams finely chopped garlic

Salt and freshly ground black pepper to taste

Flour for dusting

2 tablespoons/30 mL olive oil

OPTIONAL: Chopped chives for garnish

Specific Equipment

Medium bowl

Wire whisk

Medium-sized skillet or sauté pan equipped with a lid

Serves 4 to 6

Instructions

1. Soak the bread crumbs in 3 tablespoons/45 mL chicken stock and 1 tablespoon/15 mL wine or vermouth in a medium-sized bowl until moist.

2. Stir in the tuna, hard-boiled egg, beaten egg, parsley, garlic, salt, and pepper until well-blended.

3. Divide the tuna mixture into 12 equal portions. Roll each portion into 12 1 1/2-inch/3.8-cm balls and dust the balls lightly with flour.

4. Heat the olive oil in a medium skillet or sauté pan over medium heat. Sauté in the tuna balls for 5 minutes, consistently swirling the skillet or sauté pan to keep the shape of the balls, or until the balls have browned on all sides.

5. Pour in the remaining 7 tablespoons/105 mL chicken stock and 5 tablespoons/75 mL wine or vermouth. Reduce the heat to low and bring to a simmer. Cover the skillet or sauté pan and simmer the balls for 30 minutes, adding more chicken stock if necessary, or until the tuna balls have softened and absorbed most of the liquid.

6. Remove the skillet or sauté pan from heat. Transfer the tuna balls to a small serving plate and spoon over the sauce. Sprinkle the tuna balls with chopped chives, if desired.