TUNA MEATBALLS WITH FRESH TOMATO SAUCE

INGREDIENTS For meatballs

1 thick slice day-old ciabatta or sourdough, no crusts, in pieces

150ml milk

500g tuna fillets, in 5mm cubes

2 tablespoons finely chopped flatleaf parsley, plus extra to garnish

½ teaspoon dried oregano

2 tablespoons grated parmesan

1 tablespoon grated lemon zest

1 egg, beaten

1 tablespoon extra virgin olive oil

2 tablespoons toasted pine nuts

For tomato sauce

1 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

2 tablespoons raisins

2 x 400g cans chopped tomatoes

2 tablespoons finely chopped flatleaf parsley leaves

1 teaspoon caster sugar

METHOD

Step 1: Preheat the oven to 200C.

Step 2: Soak bread in milk for 5 minutes, then squeeze to remove excess liquid. Place bread in a bowl with tuna, herbs, cheese, lemon zest and some salt and pepper and mix with your hands until well combined. Add egg and mix well, form into 12 meatballs.

Step 3: Place on an oiled baking tray, brush with oil, bake for 15 minutes or until firm and lightly golden on the bottom.

Step 4: Meanwhile, for the sauce, heat oil in a large pan over medium heat. Cook garlic for 2 minutes until fragrant. Add raisins, tomato, parsley and sugar. Season, then add ½ cup (125ml) water and simmer for 15 minutes, stirring, until reduced slightly.

Step 5: Add the meatballs (browned-side up) and simmer for 4-5 minutes until warmed through. Divide among 4 bowls, scatter with parsley and pine nuts, then serve.