Ingredients:
250 g. Tuna (canned)
2-3 thick slices of stale bread
1-2 tablespoons Tarama
2-3 grated onions
3-4 melted cloves garlic
Oregano
A little grated black pepper
1 sachet of dry yeast
Olive oil for frying
Instructions:
Soak the bread and squeeze well. Melt tuna with a fork. Mix all the ingredients and knead them. Let the dough thickens slightly. Then, cover the meatballs with flour and fry over low heat.
Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.