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