- 40 minutes
- For 4 people
- 3.5 € / person
- 270kcal per 100g.
How to make tuna roll in sauce .
In Burela, an infinity of fish recipes are usually prepared , among which the bonito roll , a classic, stands out.
Today I bring you a small adaptation of this traditional dish, the bonito rolls , in a smaller format that the whole family loves.
I assure you that you sin and not so little will eat it without hesitation, it is a smaller format, similar to Russian steaks , but with nice.
In the middle of the tuna season we can prepare a lot of recipes, on the blog we give you a lot of ideas for you to hallucinate with this fish.
A fish highly appreciated for its use and for its enormous possibilities. A simple grilled slice is already a delight but we cannot forget the bonito with onions , the bonito with tomato is delicious or in that popular stew of Basque fishermen, the marmitako .
The bonito features a smooth texture that kids like. And the most traditional way of preparing it in Lugo and Asturias is the bonito roll, a preparation that allows it to preserve its flavor while giving it extraordinary juiciness.
A cake that is halfway between a meatball and a giant croquette that in our case has reduced its size. The bonito is cleaned and chopped, if possible with a knife, and then linked with vegetables, eggs and breadcrumbs. The roll is shaped, fried and stewed for a few minutes in tomato sauce or, as we have done, in a wonderful homemade piquillo sauce .
The preparation is like that of a classic meatballs, simple but time consuming. The result of this preparation is luxurious. Enjoying a good northern tuna at its best adds flavor and texture to a classy snack.
Before starting the recipe. Bonito and eggs
- We clean the fish from bones and skins. We chop the fish very small, as if we were preparing it for a tartar .
- We could crush it in a kitchen robot but I preferred to do it by hand. We reserve.
- We cook two of the eggs in a saucepan for 7 minutes. We reserve.
Preparation of bonito rolls and final presentation
- In a saucepan, heat a splash of olive oil. Add the onions and bell pepper, cut into small cubes. We fry the vegetables until they are soft. It is important that the vegetable is in small pieces so it will be easier to link it later with the rest of the ingredients when assembling the rolls.
- When the vegetable is well poached we remove it from the heat and let it temper before continuing the process.
- In a bowl add the poached and warm vegetables, the bonito, the two cooked and chopped eggs, salt, the two raw eggs and 50 g. of breadcrumbs. We begin to integrate the ingredients with a fork.
- If necessary, to achieve the necessary consistency to be able to work the mixture, we add the rest of the breadcrumbs as we mix well.
- With moistened hands, we form small rolls with the dough that we coat with breadcrumbs.
- Fry the rolls in plenty of hot oil. We gild them for all their faces and we reserve them.
- We crush the piquillo peppers with the homemade tomato sauce . Pour the sauce into a saucepan and add the rolls that we have reserved. Cook the rolls for 10-15 minutes over low heat with the casserole covered.
We serve the rolls with some boiled, fried potatoes or a white rice. Any of these garnishes will help us enjoy a first-class bonito dish.
Be sure to enjoy all the recipes for fish and seafood that we have on the blog. You can see all the step by step photos of Burela’s bonito roll recipe in this album.