Spicy tuna pasta

Ingredients

  • 2 x 185g cans tuna in spring water, drained
  • 2 spring onions, chopped
  • 1 egg, beaten
  • 1 tbsp vegetable oil
  • 350g jar tomato and chilli sauce (we used Loyd Grossman), or make your own (see below)
  • ½ a 70g pack rocket, roughly chopped
  • 400g spaghetti

Homemade sauce
Soften 1 chopped onion and 1 chopped red chilli in a little oil. Stir in 400ml passata with 3 tbsp tomato puree or ketchup, and bubble for a few mins.

Use up the rocket
In a food processor, whizz together the leftover rocket with 2 chopped anchovies, 1 crushed garlic clove, 1 tsp red wine vinegar and 2 tbsp olive oil. Delicious served alongside grilled lamb chops.

Method

  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.

  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.

  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.



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