Spicy tuna pasta

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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.

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.

PER SERVING

552 kcalories, protein 33g, carbohydrate 81g, fat 13 g, saturated fat 2g, fibre 4g, salt 1.16 g

Latest comments and suggestions

• Kathryn

  22 June 2009

  Kathryn commented on this recipe

  This was fantastic- so tasty and a great summer dish!

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• Mike

  30 June 2009

  Mike commented on this recipe

  Great dish, very tasty

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• ncsh

  07 September 2009

  ncsh rated and commented on this recipe

  

  didnt get on with this very well. meatballs were very wet, and wouldnt stay in the ball shape. they fell apart a lot. i will try again making the meatballs in advance and put into the fridge to firm up before cooking. tastes nice though.

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• Susan

  09 September 2009

  Susan commented on this recipe

  Pardon my American ignorance, is passata tomato paste?

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• philipparoz

  10 September 2009

  philipparoz rated and commented on this recipe

  

  Tasted good although it was difficult to get the tuna balls to remain balls. The mixture is far too wet to stay and even after a last resort I rolled them in flour they would not stay together. I think out of the batch I made 3 remained intact. I also added one red chilli to mine to make it spicey, I'm not sure a tomato chilli sauce has quite enough quick to call this a spicey dish. I will make it again with some variations to make the mixture firmer.

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• josstick

  14 September 2009

  josstick commented on this recipe

  Tuna balls were too wet and wouldnt stick so added some flour. Was very tasty though, and the kids loved it. Will definitely make again.

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• Catherama

  17 September 2009

  Catherama commented on this recipe

  I was a bit disappointed in this recipe - as a couple of people said balls would not stay as balls so it just ended up being can of tuna with pasta sauce poured on it.....not very exciting.

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• Marola

  18 September 2009

  Marola commented on this recipe

  Susan, Passata normal comes in a bottle. It is tomatoes that have been sieved. It's thicker than tomato juice and has a good concentrated taste. Sometimes it's flavoured with other things like peppers or chilli. If you can not get it, use canned tomatoes, they are just as good.

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• Susan

  21 September 2009

  Susan commented on this recipe

  Thanks, Marola. I could probably just substitute a flavored jarred spaghetti sauce. However, based on the other reviews, I may pass on this altogether.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

PER SERVING

552 kcalories, protein 33g, carbohydrate 81g, fat 13 g, saturated fat 2g, fibre 4g, salt 1.16 g

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