Well this was a pleasant surprise! We only made it cause it was super cheap and low fat but we will definitely be doing it again. This costs less than €2 a head and it is gorgeous! We don’t buy tomato pasta sauce because this one is so fabulous, super cheap, easy and freezes. We usually have some pasta dough in the freezer that needs used too so the picture has fresh tagliarini – so for us it cost the price of a tin of tuna. Still we don’t think you’ll be disappointed if you use shop bought sauce and dried spaghetti either.
Italian Tuna Balls – to serve 4 (easy to double or halve)
- 2 x 160g cans tuna in oil, drained (reserve a bit of the oil)
- small handful pine nuts
- finely grated zest 1 lemon
- small handful parsley, roughly chopped
- 50g fresh breadcrumbs
- 1 egg, beaten
- 400g spaghetti
- 500g jar tomato pasta sauce
Flake the tuna into a bowl, then add the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix with your hands until really well combined. Roll the mix into 12 walnut-size balls. Put a large saucepan of water on to boil, then cook the spaghetti according to the pack.
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 minutes or until completely golden all over. Drain on kitchen paper. Heat the tomato sauce, then toss with the pasta and tuna balls.
(Original recipe from BBC Good Food)