Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 g tuna in olive oil
- 200 g ricotta cheese
- 2 eggs
- 50 g capers
- 100 g breadcrumbs
- 50 g grated parmesan cheese
- 1 tablespoon chopped parsley or basil
- 1 lemon , zested and juiced
- Olive oil
- Salt
- Pepper
Directions
Preheat oven to 180ºC before beginning preparation.
In a bowl beat the eggs and mix in well the drained tuna with the ricotta.
Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.
Distribute a trickle of olive oil in an ovenproof dish .
Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.
Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad.