The Improtas cook tuna meatballs, the recipe It's always midday

Another great Monday menu today with the E' sempre mezzogiorno team and Antonella Clerici. Now let's enjoy the Improta recipe, which, as always, we've covered in detail for you. >>>> Fulvio Marino reveals the recipe for soft Margherita pizza in a pan.

Mattia and Mauro Improta's recipe for tuna meatballs

• 300 g tuna in oil, 180 g ricotta, 3 onions, 30 g grated cheese, 1 egg, 100 g panko, 50 g breadcrumbs, 100 g sugar, 100 ml vinegar, lemon zest, parsley, thyme, marjoram, watercress sprouts, frying oil, extra virgin olive oil, salt and pepper

Drain the tuna and take the good stuff. Don't throw away the oil; you can use it on pasta.

In a bowl, combine the ricotta, chopped parsley, grated lemon zest, and egg. Mix well and add the flaked tuna. Stir well and add the parmesan, thyme, and marjoram. Mix well and shape into meatballs.

For the batter, combine flour and sparkling water, mixing well. Dip the medium-sized meatballs first in the batter and then in the panko instead of breadcrumbs. Use a spoon to help you.

Fry the tuna meatballs in deep, hot oil. Drain on paper towels.

In a pan, add a drizzle of oil, chopped shallots, and chopped boiled potatoes. Let it cook, then add a little broth. Add the saffron, then blend with an immersion blender. You've got a yellow puree.

In another pan, add the thinly sliced ​​onion, a little oil, and sugar, let it soften, then add the vinegar and caramelize.

Add the spinach, chopped celery, previously soaked in water and ice, and the drained, finely chopped ice cubes. Add the dried fruit and white almonds to the inhale. Stir.

Serve the meatballs on a dollop of white mashed potatoes, add the caramelized onions and the salad.