Tuna meatballs with green sauce.

For the green sauce:

• 1 bunch of fresh parsley (only the leaves, without the stalks)
• 1 onion, finely chopped
• 1 clove garlic, finely minced
• 400 ml fish stock or fish fumet
• White wine (approximately 50 ml)
• 1/2 tablespoon flour
• Extra virgin olive oil (for stir-frying)
• Salt and pepper to taste

Elaboration:

1. Prepare the meatballs:

1. Drain the tuna well to remove excess water.
2. In a bowl, mix the tuna with the grated cheese, breadcrumbs soaked in milk, chopped onion, parsley, salt and pepper.
3. Knead the mixture well until the ingredients are completely integrated and you can form small balls.
4. Form meatballs in the size of your choice, making sure they are very compact.

1. Cook the meatballs:

1. Heat enough oil in a frying pan over medium heat.
2. Fry the meatballs on all sides until golden brown and crispy. Then place them on absorbent paper to remove excess oil.

1. Prepare the green sauce:

1. Sauté the onion and garlic:
   • In a large frying pan, heat a little extra virgin olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is golden, about 5-7 minutes.
2. Add the flour:
   • Add the 1/2 tablespoon of flour to the pan and mix well with the onion and garlic. Cook for about 2 minutes, stirring constantly, to remove the raw taste of the flour.
3. Add the wine and stock:
   • Pour the white wine into the pan and let the alcohol evaporate for a couple of minutes.
   • Then add the fish stock or fumetstirring well to integrate the flour and avoid lumps. Cook over medium heat until the sauce begins to thicken slightly, about 5 minutes.
4. Add the parsley:
   • While the sauce is cooking, finely chop the fresh parsley leaves.
   • Add the parsley to the sauce and cook for another 2-3 minutes. This will give the sauce a deep green colour and a fresh flavour.
5. Adjust seasoning:
   • Taste the sauce and adjust with salt and pepper to taste.
   • If the sauce is too thick, you can add a little more fish stock or water.

1. Serve:

1. Place the meatballs fried on a plate and bathe them in the hot salsa verde.
2. Serve with white rice or a fresh salad.