- 2 x 185g cans tuna in spring water, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 2 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 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
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 400g spaghetti
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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.
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.
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.
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.