In a large pasta pot, bring 8 quarts of water to a boil. Add the potatoes and cook until easily pierced with the point of a paring knife, about 25 minutes. Drain, peel, and, while still warm, pass potatoes through a food mill. Place in a large bowl and immediately add the tuna, ricotta, marjoram, and salt and pepper to taste. Add the egg yolks and mix well to combine. Using tablespoons, form the mixture into golf-ball sized balls and set on a sheet tray.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. While the oil heats, place the flour on a plate, egg whites in a shallow bowl and the bread crumbs on a plate. Dredge the balls first in the flour, then the egg whites, then the bread crumbs and fry in the olive oil until golden brown on all sides. Remove balls from pan with a slotted spoon and let drain on a plate lined with paper towels. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1261.1 Kcal (5280 kJ)
Calories from fat	872.85 Kcal
		% Daily Value*
Total Fat	96.98g	149%
Cholesterol	113.01mg	38%
Sodium	956.81mg	40%
Potassium	276.37mg	6%
Total Carbs	66.46g	22%
Sugars	1.08g	4%
Dietary Fiber	6.68g	27%
Protein	32.42g	65%
Iron	3.5mg	19%
Calcium	259.7mg	26%

Amount Per 100 g
Calories	309.5 Kcal (1296 kJ)
Calories from fat	214.21 Kcal
		% Daily Value*
Total Fat	23.8g	149%
Cholesterol	27.73mg	38%
Sodium	234.82mg	40%
Potassium	67.83mg	6%
Total Carbs	16.31g	22%
Sugars	0.27g	4%
Dietary Fiber	1.64g	27%
Protein	7.96g	65%
Iron	0.9mg	19%
Calcium	63.7mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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