Tunaballs

Here's a really nice Saturday lunch recipe for tunafish balls. I tend to eat them with potatoes and a lemon-ish sauce.

Ingredients (x3-4):
2 cans of tunafish
1 small onion
250 g bread
2 eggs
3 tablespoons of olive oil
bread crumbs
salt
pepper
more olive oil for frying

Preparation:
Open the cans of tuna and press the water off the tunafish. Put the tuna into a bowl. Tear the bread into small pieces with your hands and mix it together with the tuna. Add into the mix the eggs, olive oil, salt, pepper and the finely chopped onion. Mix well. Add some bread crumbs if the dough is still too soft to handle. Spread bread crumbs on the working surface and start to form balls out of the dough with your hands. Roll the balls in bread crumbs.

At the end fry the balls in olive oil until they have gained a bit of colour. Serve them warm.

Potato-bean-tuna salad

Here's a salad recipe that I could think of meeting both in the Finnish as well as in the Northern Italian kitchen. It is served warm and it contains only a little greenery.

Ingredients:
potatoes
tuna fish in water
chives
beans (preferably of different colours)
egg(s)
white vinegar
olive oil
salt
pepper

Preparation:
Peel the potatoes and cut them into cubes. Cook them in water. Cook also the eggs in water. Rinse the chives and cut them in shorter pieces and put them on a plate. Place the readily prepared beans on the plate too. Remove the water of the tuna fish and add the tuna in the form of flakes on the plate. Add the potato cubes. Pour a little vinegar, olive oil, salt and pepper on the salad and mix. Slice the egg into a few pieces and dispose them on the plate.