Tuna drain on a sieve, with the eggs, breadcrumbs and peeled garlic in the hand mixer form, prepare to an even amount. Season with cayenne pepper, salt, pepper and cumin and swell for 20 minutes. Pluck dill from stems, fold in finely chopped. Roast pine nuts in a coated frying pan without fat until golden and rake. Peel and finely dice shallots. Finely chop parsley and stir through olive oil, shallots, pine nuts and cream curd. Season with pepper, sherry, salt and cayenne pepper. Form about 20 balls from the tuna mixture and roast in hot olive oil for 8 to 10 minutes. Remove, drain and bring to the table with the dip.
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