Spicy tuna pasta
Serves 4
Easy
Prep:
Cook:
Kids will love this easy summer pasta dish - a fishy version of spaghetti with meatballs
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Showing items 1 to 3 of 6
- 2 x 185g cans tunain spring water, drained
- 2 spring onionschopped
- 1 eggbeaten
- 1 tbsp vegetable oil
- 350g jar tomato and chilli sauce(we used Loyd Grossman), or make your own (see below)
- ½ a 70g pack rocketroughly chopped
- 400g spaghetti
Nutrition: per serving
- kcal552
- fat13g
- saturates2g
- carbs81g
- sugars9g
- fibre4g
- protein33g
- salt1.16glow
Method
step 1
Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls – you should get about 12.
step 2
Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5-10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.
step 3
Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.
