Tuna Balls In A Tomato,
Eggplant & Harissa Sauce

Inspired by the flavors of Sicily I bring you this special dish. It’s made with fresh tuna belly but would go just as well with ground beef or chicken. Lots of bold flavors that come together in a comforting stew that hits the spot time and time again.

Ingredients:

Serves 6

The sauce: 

28oz/794g tomato can

5 cups eggplant, peeled & diced

3 garlic cloves, minced

4 tablespoon Signature Harissa

2 tablespoon Herby Harissa (you can substitute Rosey Harissa Spice or Fiery Harissa Spice)

1 cup water

½ cup olive oil 

2 tablespoon uzbek raisins (or any raisins you prefer or have on hand)

1/2 teaspoon Salt / or to taste

¼ cup basil leaves, roughly chopped

Warm the oil in a medium size pot and add the eggplants. Cook until the eggplants are golden for about 10-15 minutes. Add garlic, harissa, tomato and water, mix and get to a boil. Taste for salt at this point, add raisins and basil- cover with a lid and cook on low for 45- 60 minutes until the sauce come together uniformly.

Tuna meatballs:

700g tuna belly (If you are in a good relationship with your fishmonger ask him to save you the tuna belly as it makes the balls more juicy but any other cut would do as well) *You can replace the tuna with any other firm fish, beef, lamb, chicken or turkey

1/4 cup pine nuts, toasted +2 tablespoon for garnish

3/4 cup parsley, chopped

3 tablespoons breadcrumbs 

2 eggs, beaten 

2 teaspoon Baharat spice

1/4 cup parmesan cheese(optional)

Salt to taste

Sunflower oil, for frying

In a bowl, mix all ingredients together. Form small balls (approx 25) and pan fry them until golden. We just want to make sure they got the color but we will continue cooking them in the sauce so don't worry about having them perfectly cooked at this stage.
* Feel like ditching the frying stage, do it. I know I do sometimes and the dish comes out just as tasty. Transfer all balls into the sauce and continue cooking together for 15-30 minutes until they are ready.

Garnish with a handful of torn basil and pine nuts.

Serve with rice, pasta or just fresh bread.

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