Preparation:
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.
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