Add the eggs, tuna, and ricotta to a food processor and blitz until smooth. Mix in the capers, lemon zest, parmesan, parsley, basil and a pinch of salt and pepper.
Using wet hands form the tuna mixture into little bite-sized balls and set aside on a plate. Place the tuna balls in the fridge for at least one hour.
Remove from the fridge right before serving. Place a small handful of arugula on a plate and arrange the tuna balls on top, serve.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.Requires one hour chilling time.