• 1 1/2 lbs of fresh tuna fish
• 1 egg
• parsley
• 2 ounces of pine nuts
• 3 tablespoons breadcrumbs
• 2 lemons
• 1 cup flour
• 1 cup extra virgin olive oil
• salt & pepper to taste

Leave the tuna in cold water for about 1/2 hour; then drain it up, dry & mince it.

Put it in a bowl and add the pine nuts, 1 egg, some salt & pepper, minced parsley and about 3 tablespoons of breadscrumbs.

Coat and knead well the mixture till it is compact and blended. Add some more breadcrumbs if necessary, so it is not tacky.
With this mixture form flattened balls "rissoles". Flour & fry them in hot oil.

Serve with lemon slices.