Baked tuna and ricotta bites

Ingredients

For 1 serving

• Canned tuna in water140 g
• Part-skim ricotta70 g
• Breadcrumbs18 g
• Parsley5 g
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. Heat the oven to 200 °C (conventional) and line a tray with baking paper.
2. Drain the tuna well; wash, dry and finely chop the parsley; wash the lemon and grate just the yellow zest.
3. In a bowl, flake the tuna with a fork and mix it with the light ricotta, breadcrumbs, parsley, lemon zest and a pinch of salt, working it until firm enough to shape without sticking.
4. With slightly wet hands, shape 5–6 walnut-sized balls and space them out on the tray.
5. Brush with the extra virgin olive oil and bake for 15 minutes, turning halfway, until golden on the outside.