1/3 c. fresh bread crumbs
3 tbsp. plus 3/4 c. chicken stock
1/3 c. dry white wine
1 can (1/2 oz.) tuna water packed, drained
1 hard-boiled egg, chopped
1 raw egg, beaten
3 tbsp. minced parsley
1 lg. clove garlic, minced
1/4 tsp. salt
Pinch of pepper
2 tbsp. olive oil

In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper.

Form tuna mixture into 1 1/2 inch balls and dust with flour. Heat oil in large skillet. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes.

Add remaining 1/3 cup wine and 1/2 cup broth. Cover reduce heat, simmer 30 minutes, adding broth as needed. Serve hot from a chafing dish or at room temperature. These tapas are good made into large patties and served for lunch or dinner.