I don’t know if the correct one is Polpeta, Porpeta, Polpetta, Porpetta, because it’s written every which way, the fact is that they are dumplings, and mine are tuna. 100% light recipe to eliminate the weekend’s squalor!
For the Polpetinha (makes 6 to 8 depending on size):
- 1 can of solid tuna (in water);
- 1 medium potato cooked and mashed;
- 1 tablespoon of olive oil;
- 1/4 of finely chopped onion;
- salt, pepper and green scent to taste.
Before mixing everything, it is important to remove ALL the water from the tuna. There’s no point in just draining the water down the drain, right? I squeeze it by hand until it’s completely dry, but if you prefer, use a clean cloth or paper towel. Mix all the ingredients, form balls and place on a baking tray greased with olive oil (preferably non-stick baking tray). Place in a preheated oven at medium temperature, when the part in contact with the pan is golden, turn the balls over. It takes 10 to 20 minutes each side, depending on your oven.
For the Asparagus Vinaigrette:
- 8 fresh asparagus, chopped;
- 1 large chopped tomato;
- 1/4 of a finely chopped onion;
- 2 spoons of lemon juice;
- Salt, pepper, parsley and vinegar to taste.
Cut the ends of the asparagus (to use to decorate the dish), remove the outer green layer with a vegetable peeler. Chop the stems and place them together with the ends in boiling salted water. When they are cooked (not too soft), drain and separate the ends. Mix the chopped asparagus stalks with the other ingredients.
Assembly: I lined the plate with chopped romaine lettuce, a portion of the vinaigrette, croutons that I made with olive oil, salt and pepper, the tuna balls and the asparagus tips. On top of the balls I put a cream made with 2 tablespoons of ricotta cream (Tirolez), 1 tablespoon of Dijon mustard and 2 tablespoons of milk (microwave for 30 seconds). I left the first photo without the cream so you can see the pulp.
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