Spaghetti & tuna balls recipe | Good Food

Spaghetti & tuna balls

4 x 150g cans tuna
in brine, drained
140g breadcrumbs
2 eggs
2 tbsp mixed seeds
1 small pack tarragon
leaves only, chopped
1 tbsp sunflower oil
300g spaghetti
2 x 400g cans cherry tomatoes
1 garlic clove
crushed

Method

step 1
In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.
step 2
Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.
step 3
Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.
step 4
Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.