Crunchy Tuna Polpette with Soft Salmon Heart

Method

1. Boil the borlotti beans in salted water until tender.
2. Clean the mussels: remove the beard and scrub them.
3. In a pan with a drizzle of olive oil, add a whole clove of garlic and some parsley. Add the mussels, cover, and steam until they open. Add a splash of white wine.
4. Remove the mussels from their shells, reserving the cooking water. Season the mussels with olive oil, chives, salt, and red pepper flakes. Set aside.
5. Finely chop the fresh tuna and place in a bowl. Do the same with the fresh salmon, keeping them separate.
6. Season the chopped salmon with chives, salt, and pepper. Add some boiled potato to each mixture to help bind and absorb moisture.
7. Add a drizzle of olive oil to each mixture. To the tuna mixture, add egg yolk as a binder. Mix well. (Optionally add a bit of yolk to the salmon as well.)
8. Place both mixtures in the refrigerator to rest and firm up.
9. Prepare the pancotto: In a pan, toast the breadcrumbs with a clove of garlic and fresh thyme until golden and crispy.
10. Make the sauce: Take the reserved mussel cooking water and emulsify with olive oil using a whisk or blender until creamy.
11. Take the tuna mixture and form a disc in your hand. Place a small ball of the salmon mixture in the center. Close the tuna around it and roll into a ball. Repeat for all polpette.
12. Fry the polpette in hot olive oil, turning gently, until golden brown and crispy on all sides.
13. To plate: Spread some pancotto on the plate, add the boiled beans, then the mussels, and place the polpette on top. Drizzle with the mussel emulsion and garnish with chives.