How To: Make tuna meatballs

Meatballs…mmm… but wait, tuna meatballs? Really? Yep, and they're every bit as good as regular old beef meatballs. See for yourself and try out this video recipe that is sweet and tangy, with sushi-grade ahi tuna.

Damien DiPaola of Ristorante Damiano in Boston's North End creates high-quality tuna meatballs served with a sweet and tangy sauce. Damien combines sushi-grade ahi tuna with dried, soaked currents, pine nuts and a salty cheese blend. The meatballs are seared over high heat to yield a golden, crispy outside, but rare interior. Serve with Damien's agrodolce (Italian for "sour and sweet") sauce of tomato, vinegar, tangy capers, with sweet brown sugar and red onions.

INGREDIENTS:

Makes 10 Meatballs - Serves 4

* 1 lb fresh ahi tuna, diced
* ¼ cup toasted pine nuts
* salt for seasoning
* ¼ cup dried currants, soaked 1 hour in ¼ cup white wine
* ¼ cup Italian parsley, chopped
* 2 tbsp scallion whites, finely sliced
* 2 tbsp fresh lemon juice
* 1 cup panko breadcrumbs
* ¼ cup grated Pecorino Romano or Parmesan cheese
* ½ cup + 1 tbsp olive oil, divided
* 1 cup Wondra (quick-mixing) flour for dredging

Sauce

* 1 red onion, chopped
* olive oil to cover the bottom of a small saucepan
* 1 tbsp capers
* 1 tbsp light brown sugar
* 2 tbsp white wine vinegar
* 1½ cups of your favorite tomato sauce recipe