150gmbacon 2 small rashers derinded and cut finely
salt and pepper
1/2bunchchopped parsley or other soft herb
200gm breadcrumbsor rice crumbs
100gmFlour for dusting or gluten free flour
1wholeeggbeaten mixed milk
Tonnato Dipping Sauce
1wholeegg1 whole and 1 yolk if small
20mlwhite wine vinegar
1/4piecepreserved lemon or zest of half a lemon
200mlvegetable / grapeseed oil
100gm tuna in oil drained,
Sweat the onion, bacon and rice together with the olive oil in a medium sized pot until the onions are soft, without browning.
Slowly add the stock letting it completely absorb each time you add more. The mixture should be firm and not soupy. The rice should be cooked. If you need to add more or less stock then do (not all rices absorb the same amount of liquid). When the stock is absorbed finish by mixing in the Parmesan cheese and the butter along with salt and pepper to taste). Pour onto a tray or brownie tin and cool . Let this cool as long as possible till quite cold.
When cooled it will be quite firm. Roll into walnut sized balls. Roll in flour, then egg and crumb them. Refrigerate again till firm
Deep fry ( in a medium sized pot in vegetable oil) for best results, or shallow fry if you prefer
Put the tuna, egg , dijon, vinegar, preserved lemon or zest in a food processor and mix. Gradually add the olive oil then the plain oil until the mayonnaise is thick. .
If you want it thicker add a little more olive oil... thinner a little less or add a drop or two of water. ( or process your favourite mayonnaise with the Tuna)
You can also make the sauce with a store bough mayonnaise. add the tuna and lemon and blitz with a stick blender or in a processor