Tuna Balls In White Sauce

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This wonderful appetizer comes from Penelope Casas and is sooooo good – plus
it's inexpensive and quite simple. For approx. 12 pieces, you’ll need:
5 Tb. plain dry breadcrumbs
10 Tb. chicken broth
6 Tb. dry white wine
1 can best quality white tuna in water, drained and flaked
1 hardboiled egg, finely chopped
1 raw egg, lightly beaten
3 Tb. parsley, minced
2 garlic cloves, minced
Salt, pepper
Flour for dusting, olive oil for the pan
In a bowl, moisten the crumbs with 3 Tb. of chicken broth and 1 Tb. wine. Mix in
the tuna, both eggs, parsley, garlic, salt and pepper. Form this into balls and dust
with flour. Heat the oil in a large skillet and brown the balls on all sides. Add the
rest of the wine and chicken broth and taste for seasoning. Cover and simmer for
30 minutes, adding more chicken broth as needed. These are great to start a
seafood meal or just as a tapa – so good!



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