first class italian tuna balls vest

italian tuna balls

yummy
Cuisine

Italian tuna balls

A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers

Ingredients

  • 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
  • small handful of pine nuts
  • freshly grated zest 1 lemon
  • small handful parsley leaves, roughly chopped
  • 50g fresh breadcrumb
  • 1 egg, beaten
  • 400g spaghetti
  • 500g jar pasta sauce

Direction

  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.
  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.