For about 10 meatballs
400g fresh tuna 2 tablespoons extra virgin olive oil 50g of pine nuts and raisins
1 teaspoon dried oregano
a lot 'of salt and pepper parsley
50g parmesan but also less
1-2 tablespoons of bread crumbs 2 eggs
rind and juice of an orange
Coarsely chop the pine nuts.
Cut the tuna into small cubes.
Heat the oil in a pan with the pine nuts until they are golden then add the raisins, oregano and pepper and cook for two minutes then remove from heat and pour into a container that can hold all the other ingredients.
Add the tuna, parsley, eggs lightly beaten, Parmesan, bread crumbs, the juice and orange peel and knead gently with your hands without "squeezing" tuna.
If the dough becomes too soft add more bread crumbs.
At this point, with meatballs.
The meatballs should not be spherical but flattened, so that cooking can be very, very short. In this way, the tuna will remain soft and fluffy.
For cooking oil, with a drizzle of extra virgin olive oil, a frying pan as it becomes hot and quickly cook the meatballs, sprinkle with salt and pepper.
Place the meatballs on the plate and garnish with the arugula, the salad of carrots and beets and its sauce.
For the salad: 4-5
cook beets whole, medium sized, for 30/40 minutes in boiling water then peel and cut into cubes.
4-5 Peel carrots and cut into cubes.
Add 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.