Italian tuna balls
Italian tuna balls
A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers
- Prep: 15 mins
Ready in 20 mins - Serves 4
- Easy
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 breadcrumbs
- 1 egg, beaten
- 400g spaghetti
- 500g jar pasta sauce
Make it into burgers
Tex-Mex burgers: Tip the drained tuna,
breadcrumbs and egg into a bowl with a handful
sweetcorn kernels, a sprinkling Tex-Mex or
fajita seasoning and a small handful chopped
coriander. Mould the mix into 4 burgers, cook
as above and serve in buns with your favourite
burger toppings.
Method
-
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.
-
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.
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