Start this recipe with the tuna balls. Fry the onion and garlic together. Add in the tuna (reserve the oil for frying) mint, lemon zest, soaked bread and season with salt and pepper. Roll into balls and then roll into dried breadcrumbs. Heat a pan with the reserved oil and fry the balls all around till golden. Meanwhile, make the sauce by heating 1 tbsp of the tuna oil in a pan and fry the garlic and onion for 3 minutes. Add in the cherry tomatoes and cook for 2 minutes and season with salt and pepper. Add in the tomato concentrate and cook for 1 minute, add in the olives, capers and 1 glass of water. Stir, bring to the boil and simmer for 10-15 minutes. Meanwhile, cook the paccheri in a pan of salted boiling water. When cooked, mix the pasta with a little of the cooking liquid with the tomato sauce. Serve the paccheri into 2 deep bowls with the tuna balls on top. Decorate with fresh mint leaves and a good drizzle of olive oil before serving.