Baked tuna and ricotta balls

A fairly diet-friendly supper children enjoy, with a side dish.
INGREDIENTS FOR 12 BALLS
250 g ricotta
200 g tuna in oil
30 g Parmigiano
3 tablespoons breadcrumbs
Chopped parsley
Salt
Pepper
Extra virgin olive oil
COATING
7/8 tablespoons breadcrumbs
4/5 tablespoons sesame
I combine ricotta and flaked tuna in a bowl.
Parsley and Parmigiano.
Salt.
Pepper.
Breadcrumbs.
I combine into firm but soft mixture, adding breadcrumbs if too soft.
I mix 7/8 tablespoons breadcrumbs and 4/5 tablespoons sesame on a plate.
I shape walnut-sized balls with damp hands.
I coat thoroughly.
I arrange on parchment on a tray with oil and bake at 180°C for 15/20 minutes.
Until lightly coloured.
I served with boiled broccoli sautéed with chilli oil, salt and Parmigiano, or tomato sauce.