How to Make Tuna Meatballs

• Cook the potatoes. Wash the potatoes and boil them whole, skin on, in salted water for about 40 minutes. Once tender, peel and mash them with a potato ricer into a bowl. Let the mash cool completely before moving on.
  
• Prep the rest. Finely chop the parsley. Drain the capers from their brine. Roughly chop the fresh breadcrumbs (or crustless sandwich bread). Beat the egg in a small bowl. Drain the tuna well from its oil. Peel and finely mince or crush the garlic clove.
  
• Mix everything together. In the bowl with the mashed potato, add the tuna, breadcrumbs, egg, parsley, capers, and garlic. Mix well until fully combined. The mixture should be soft but not wet or sticky — if it feels too loose, add a little more fresh breadcrumb to firm it up.
  
• Shape the meatballs. Heat the peanut oil in a deep pot until it reaches 180°C (350°F). While it heats, shape the mixture into balls of about 30 g each (roughly the size of a walnut).
  
• Coat and fry. Roll each ball in dry breadcrumbs, then carefully lower them into the hot oil in small batches — frying too many at once drops the oil temperature and makes them greasy instead of crisp.
  
• Drain and serve. Once golden brown all over, remove with a slotted spoon and drain on paper towels. Serve immediately, while still hot and crunchy.