1Place a large saucepan on medium heat, add 1/4 cup of olive oil, and cook the onion and garlic for 10 minutes or until soft & tender.
Add oregano, tomatoes, season with salt and pepper and simmer for about 15 minutes.
Finally add the parsley.
2While the tomatoes are simmering place a dash of olive oil in the frying pan and cook tuna with the pine nuts and cinnamon. Season with salt and pepper and let the tuna brown on all sides.
Remove from the heat and put the mixture into a bowl.
Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, parmesan, eggs, lemon zest and juice to the bowl.
Using your hands, mix the flavors into the tuna, then divide the mixture into small tuna balls.
If you dip one of your hands in water while shaping you’ll get a nice smooth surface.
Place the balls on an oiled tray then put them in the fridge for an hour to let them rest.
3In a frying pan add a dash of olive oil and cook the tuna balls. Jiggle them until they are golden brown all over. You might need to cook them in batches. When they are golden brown transfer them to the tomato sauce.
Divide them between plates, sprinkle with chopped parsley and drizzle with olive oil.