Peel the potatoes, wash them, dice them, cook them in salted water (1 teaspoon salt) for about 20 minutes, drain them, return them to the hot pot, mash them with the potato masher and let them cool down a little. Peel onion and chop finely. Drain the tuna well in a colander. Thaw the peas in good time. All ingredients (110 g tuna, 50 g peas, 50 g diced onion, 1 egg, 2 tablespoons breadcrumbs, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill and Put the mashed potatoes) in a bowl and mix well. Shape the dough into 4 large meatballs, roll them in breadcrumbs and fry them golden-brown on both sides in a pan with sunflower oil (8 tbsp).

Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl with Greek yogurt (1 tbsp), crème fraîche (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tsp) and coarse sea salt from the mill (2 big pinches ) mix / blend.

Serve 2 tuna-pea-potato-.bulettes with beetroot salad, each garnished with a radish.