Pasta with Fish Balls

Ingredients

• 500 g tuna fillet
• 1 untreated lemon (zest and juice)
• 1 egg yolk
• 2 tbsp freshly chopped herbs (thyme and rosemary)
• 80 g breadcrumbs
• Salt
• pepper (ground)
• 6 tomatoes
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 100 ml red wine
• 400 g spaghetti
• pinch of sugar
• 50 g grated Parmesan
• handful of arugula

Instructions

1. 1.

   Rinse the tuna, pat dry and finely chop. In a bowl mix with lemon zest, a splash of juice, egg yolk, and herbs. Add breadcrumbs until mixture is firm enough to shape. Season with salt and pepper and form into small balls; coat in remaining crumbs.

2. 2.

   Blanch tomatoes, cool, peel, quarter, seed, and dice. Peel onion and garlic, finely dice. Sauté both in 1 tbsp hot oil in a pot until translucent. Deglaze with wine and add tomatoes. Simmer for about 10 minutes until thickened.

3. 3.

   Cook pasta in salted water to al dente.

4. 4.

   Brown the tuna balls in remaining oil in a hot pan for 5-6 minutes on all sides until golden brown.

5. 5.

   Season tomato sauce with lemon juice, sugar, salt, and pepper; toss drained pasta gently. Plate and place fish balls on top. Garnish with parmesan and arugula before serving.