Per circa 10 polpette
400g fresh tuna
2 tablespoons of extra virgin olive oil
50g between pine nuts and raisins
1 teaspoon of dried oregano
a lot of parsley
salt and pepper
50gr parmesan but also less
1-2 tablespoons of grated bread
Coarsely chop the pine nuts.
Cut the tuna into cubes.
Heat the oil in a pan with the pine nuts until golden, then add the raisins, oregano and pepper and cook for two minutes then remove from heat and pour everything into a container that can hold all the others ingredients.
Add the tuna, parsley, lightly beaten eggs, Parmesan, grated bread and knead gently with your hands without “squeezing” the tuna.
If the dough is too soft, add more breadcrumbs.
At this point proceed with the meatballs.
Meatballs must not be spherical but crushed so that cooking can be very, very short. In this way the tuna will remain soft and fluffy.
To cook grease, with a drizzle of extra virgin olive oil, a non-stick pan and as soon as it is hot cook the meatballs quickly, sprinkle with salt and pepper.
Arrange the meatballs in the dishes and garnish with the rocket, carrot and beetroot salad and its sauce.
For the salad:
cook 4-5 whole, medium-sized beets, for 30/40 minutes in boiling water, then peel them and cut them into cubes.
Peel 4-5 carrots and cut them into cubes.
Combine the carrots and beets and season with the peel of an orange, a lot of fresh oregano, extra virgin olive oil, red wine vinegar and salt.