Italian tuna balls

  • 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 breadcrumbs
  • 1 egg, beaten
  • 400g spaghetti
  • 500g jar pasta sauce
  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.

My Notes

For the pasta sauce I often just use a can of chopped tomatoes and I'll add either just basil or some Italian seasoning. I find that with only a single egg the meatballs break apart too easily while cooking so use an extra egg. Also make sure that there's enough oil in the pan (especially if using a large pan) because otherwise the meatballs will go dry.