Clean the pork fish from sinews, season with ground cumin, salt and pepper. Cut the lemon leaves in half lengthwise and remove the middle rind. Cover the pork with them lengthwise and wrap the whole thing with spaghetti. Fry the meat in olive oil for 2-3 minutes until light brown. Then cook in the oven at 150 degrees for another 10 minutes.
For the sauce, sauté the diced shallots in olive oil until translucent, after a minute add the garlic, after another minute add the diced tuna. Season everything with salt, season with pepper and add the grated lemon peel. Stir for one minute, then add vermouth, chicken stock and the white balsamic vinegar.
Cook at low temperature for 15 minutes, stirring occasionally. Immediately before serving, blend with a hand blender.
Make the potatoes in their skins, then peel them. In a large frying pan heat olive oil, the cooked, peeled potatoes in form and the rosemary sprigs. Roast for about five minutes until golden brown all over.
Season with salt and pepper. Meanwhile, pit the olives, fill with a few rosemary needles. Cut the ham into slices about 1 cm wide and wrap them around the olives. Add the olives to the browned potatoes and roast for two minutes.
Cut the carrots in half lengthwise and then diagonally and place them in a frying pan with a little bit of olive oil. After two minutes, add the white part of the spring onions.