160 grams of tinned tuna in olive oil
50 grams of grated ‘Padano’ cheese or any other fairly old cheese
1 small onion
Salt, pepper to taste
Cut the onion into small pieces and put in a bowl
Add the grated the Padano cheese
Drain the tuna-fish and add to the mixture
Add the egg, the salt and the pepper and then the breadcrumbs
Make sure you have a mixture that is still wet but firm enough to create little fritter shaped, or balls if you prefer.
Fry in some olive oil till golden brown. You can deep-fry in sunflower oil as well if you prefer.
Serve as a tapa or with a meal with a salad for example.