When you think of tuna, you probably imagine pasta, salads, or maybe a quick sandwich. Tuna meatballs? Not so much.
And yet, in Italy, polpette di tonno are a quiet classic - the kind of recipe that doesn’t shout, but gently wins you over bite after bite.
They’re simple, clever, and deeply comforting. A recipe born from pantry staples and family kitchens, where nothing goes to waste and flavor always comes first. Even better? This is one of those dishes that somehow convinces kids to eat fish without complaints - a small miracle in itself.
Crispy on the outside, soft and savory on the inside, tuna meatballs can be served as a second course, a casual main, or turned into a crowd-pleasing appetizer when paired with mayonnaise or another smooth sauce!
Why Italian Love this Recipe
Polpette are a big deal in Italian cooking. They’re not just meatballs — they’re a way of thinking.
You take what you have, mix it with care, rest it a little, then fry it until golden. The result is always more than the sum of its parts.
In this version, good-quality tuna takes center stage. Combined with milk-soaked bread, egg, capers, and a touch of cheese, it becomes rich, balanced, and surprisingly delicate.
Using AS Do Mar tuna, whether in olive oil or water, gives the recipe a clean, authentic flavor that holds beautifully during cooking.
Italian Tuna Meatballs (Polpette di Tonno)
Ingredients
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200 g tuna in olive oil, drained (net weight)
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40 g sandwich bread (pancarré)
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1 glass of milk
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1 egg
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1 tablespoon salted capers, rinsed and finely chopped
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Grated Parmigiano cheese (to taste)
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Breadcrumbs (as needed)
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Fresh parsley, finely chopped
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Extra breadcrumbs, for coating
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Vegetable oil, for frying
Method
Start by soaking the bread in milk until fully soft. Squeeze it very well with your hands to remove excess liquid — this step is key to getting the right texture.
Transfer the bread to a bowl and add the drained tuna, chopped capers, egg, Parmigiano, a handful of breadcrumbs, and parsley. Mix everything with your hands until you get a smooth, compact mixture. Usually, no extra salt is needed thanks to the tuna and capers, but always taste and adjust if necessary.
Let the mixture rest at room temperature for about 15 minutes. This helps the flavors come together and makes shaping easier.
With slightly damp hands, form small balls to your desired size and roll each one in breadcrumbs. Place them on a tray as you go.
Heat plenty of oil in a pan. To test if it’s ready, drop in a small piece of bread: if it sinks and quickly rises surrounded by bubbles, the oil is perfect.
Fry the tuna meatballs until evenly golden on all sides. Remove them with a slotted spoon and briefly drain on kitchen paper to remove excess oil.
Serve hot and enjoy.
How to Store Them
Tuna meatballs store surprisingly well, making them perfect for planning ahead.
Once cooked and completely cooled, keep them in an airtight container in the refrigerator for up to 2 days.
They can be enjoyed cold, brought back to room temperature, or gently reheated in a pan or oven to restore their crisp exterior.
If you’d like to prepare them in advance, the raw mixture can also be kept in the fridge for up to 24 hours before shaping and frying.
A Recipe That Feels Like Home
This is the kind of dish that doesn’t try to impress — and ends up doing exactly that.
It’s practical, comforting, and full of quiet Italian wisdom: good ingredients, simple gestures, and food meant to be shared.
Sometimes the best recipes aren’t the ones you think of first.
They’re the ones you discover — and then never stop making.
