Tuna balls with lemon sauce: creamy and juicy!

INGREDIENTS
For the balls:
300g (1 cup) ricotta
250g (1 can) tuna in brine, drained
5g (2 tbsp) of parsley, chopped
70g (5 tbsp) breadcrumbs
Zest of 1 lemon
Salt and pepper to taste
50g (¼ cup) green olives, chopped
1 egg
100g (½ cup) all-purpose flour

For the sauce:
40g (2 tbsp) butter
50ml (3 tbsp) olive oil
3g (1 tsp) cornstarch
100ml (⅓ cup+1 tbsp) water
40ml (2 tbsp) lemon juice
Zest of 1 lemon

METHOD
1. In a medium bowl combine all of the ingredients for the tuna balls together. Mix well, cover, and let sit in the fridge for 30 minutes.
2. Roll tablespoonfuls of mixture into balls and dredge each in flour.
3. Melt 1 tbsp of butter with 2 tbsp of olive oil in a large pan over medium heat. Brown tuna balls on each side and transfer onto a plate.
4. Add 1 tbsp of olive oil and 2 tbsp of butter to the same pan. Whisk cornstarch in cold water and pour into the pan, followed by lemon juice and zest. Whisk over medium-low heat until the sauce thickens.
5. Mix the sauce with tuna balls before serving.
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