Italian tuna balls
- Preparation and cooking time
- Prep:
- Ready in 20 mins
- Easy
- Serves 4
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- 2 160g cans of tunain sunflower or olive oil, drained (reserve a little oil)
- small handful of pine nuts
- freshly grated zest 1 lemon
- small handful parsleyleaves, roughly chopped
- 50g fresh breadcrumb
- 1 eggbeaten
- 400g spaghetti
- 500g jar pasta sauce
Nutrition: per serving
- kcal594
- fat12g
- saturates2g
- carbs92g
- sugars8g
- fibre4g
- protein35g
- salt1.42glow
Method
step 1
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
step 2
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.
