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Italian
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Japanese
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Polpette di tonno

  

Salmon with sesame crust
 
  • 400 GRAM CANNED TUNA or PREPARED FRESH TUNA
  • 100 GRAM PINE NUTS
  • 1 TSP OREGANO
  • 100 GRAM CHEESE, in small cubes
  • 2 EGGS
  • 2 TBSP BREADCRUMBS
  • RIND OF 1 LEMON
  • 1 CUP TOMATO SAUCE
  
  • 4 SALMON STEAKS
  • 4 TBSP SOY SAUCE
  • 4 TBSP SESAME SEED, roasted
  • PIECE OF GINGERROOT, grated
  • 1 CLOVE GARLIC, mashed
  • 1 TBSP LEMON JUICE
  • 1/2 TSP WASABI
    •

Mix all ingredients, except the tomato sauce, well and add pepper and salt to taste. Form 12 balls out of this mixture and fry them 10 minutes. Turn regularly. Heat the tomato sauce and serve with the tuna balls.

Mix soy sauce with ginger, garlic, lemon juice and wasabi and marinate the salmon 1 hour in this mixture. Roll the salmon through the sesame seed and fry 4 minutes on both sides.