Tuna balls with pea & sweetcorn pasta recipe | Good Food

Tuna balls with pea & sweetcorn pasta

For the tuna balls

200g can tuna
in oil
85g fresh breadcrumbs
50g cheddar
finely grated
1 large egg
lightly beaten
1 tbsp chopped fresh chives
2 tbsp sunflower or olive oil
for frying
tomato ketchup
to serve

For the pasta

100g small pasta
shapes
a handful of frozen peas
half a can creamed-style corn

Method

step 1
To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
step 2
Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
step 3
Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.
step 4
Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.