For the Balls
150 g grated Bruges d'Or
400 g fresh tuna fish
Nazareth butter
50 g pine nuts
Pepper and salt
2 branches of leaf parsley
2 branches of oregano
100 g panko
3 eggs
Juice of 1 lemon
Zest of 1/2 lemon
For the dressing
1 thick onion
2 shallots
2 branches of oregano
2 branches of leaf parsley
1 can of diced tomatoes (400 g)
100 ml red wine vinegar
100 g Nazareth butter
Swiftly bake the tuna in butter with pepper and salt.
Roast the pine nuts in butter until turning brown.
Put the tuna, shredded oregano, shredded parsley, panko, cheese, eggs, lemon juice and zest in a chopper and leave on until a nice mince is achieved. Then add the pine nuts and mix with some pepper and salt.
Then roll the balls of 3 to 4 cm with wet hands.
Leave the balls to cool down for 1 hour and then bake in a non-stick pan in butter, until a nice crust forms.
Cut the onion and shallot and simmer in 50 g butter, and then add the tomato, shredded oregano, shredded parsley and wine vinegar, and leave to stew for 20 minutes.
Mix and season to taste and add 50 g of butter.
Serve the balls with the sauce and French fries.