Add in a bowl: 500 gr of Ventresca tuna in oil, 130 gr of ricotta cheese, 2 eggs, 100 gr of bread crumbs, 30 gr of grated Grana Padano and a pinch of salt and pepper.

Blend the mixture well and let it rest for about 30 minutes.

Once the 30 minutes have passed, take the tuna mixture and try to form little balls wide about 3 cm. In the meantime, preheat the oven at 190°.

Bread the tuna balls, place them in a previously lined baking tray and cover them with a drizzle of olive oil.

Let them cook in the oven for about 20 minutes.

In the meantime, whisk 20 gr of ricotta cheese with a teaspoon of extra virgin olive oil.

Once the 20 minutes have passed take the tuna balls out of the oven and garnish them with the ricotta’s mousse.

Serve the Ventresca tuna balls warm.