Italian tuna balls

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• K!

  25 November 2008

  K! commented on this recipe

  Yes, I would say definateley add breadcrumbs and leave in fridge for a while

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• steph

  22 December 2008

  steph rated and commented on this recipe

  

  These tuna 'meatballs' were a success. I added very finely chopped onion and missed out the lemon zest (only because I didn't have any lemon) I also fried the balls until they were very crispy and the onion cooked. I will make again using the lemon and I also like the sound of the tex mex tuna burgers.

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• megentilly

  28 January 2009

  megentilly rated and commented on this recipe

  

  A great way to cook using cupboard ingredients. Everyone loved this dish.

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• striker26uk

  05 February 2009

  striker26uk commented on this recipe

  I don't know if it was me. I've liked every recipe of this site and use it daily. but this recipe tasted like what I think cat food would be like if I were to eat it. Not very nice at all. Very bland, horrible texture and nearly made me be sick. Although it could be my wifes cooking.

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• natalieaa

  08 February 2009

  natalieaa rated this recipe

  

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• Foxychick

  27 February 2009

  Foxychick commented on this recipe

  I'm pleased to read that I wasnt the only one who found that the tuna balls tended to fall apart a bit! It is a tasty recipe and I added some chopped red onion, some chilli, garlic and the first time a bit of grated mozarella too. The first time I ended up with a tuna mess, but it was tasty with the sauce and pasta. The second time I rolled the balls in flour before cooking which seemed to help but some still fell apart. It doesnt seem to matter which pasta you use but if anyone has any great ideas for making the balls stick together so you can cook them I would be interested as I really would like to cook this again.

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• EmSmith

  14 March 2009

  EmSmith rated and commented on this recipe

  

  My four year-old daughter had never willingly eaten tuna until being presented with these. She loved them! I found the tuna balls held their shape quite well but possibly would've fallen apart had I stirred the sauce much after adding them. I agree with the comments re: the quantities. It fed me and two small children but I'd have to up the quantities if my husband was eating with us.

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• Aida G

  31 March 2009

  Aida G rated and commented on this recipe

  

  yummy. It worked really grat with Jamie Olivers tomato and basil pasta sauce...

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• Michelle

  01 April 2009

  Michelle rated and commented on this recipe

  

  Very tasty but the balls are very hard to bind and fiddly to cook - making a delicous dinner but presentation wise wasn't great. All in all very filling and healthy. I used wholemeal pasta to make it that little more healthy to.

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• Annie

  22 April 2009

  Annie rated and commented on this recipe

  

  A great simple to prepare tasty meal - my family loved it, and I will make again.

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• Anneli

  30 June 2009

  Anneli rated and commented on this recipe

  

  Very tasty - took a little longer than the 20mins and a couple of the balls fell apart but nevertheless - excellent. Will deffo try again.

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• Andrea

  10 August 2009

  Andrea rated and commented on this recipe

  

  My two year old daughter tucked into this with gusto! A very nice meal with the added benefit of being super-easy to prepare. I refridgerated the tuna balls for an hour before cooking and they stayed together perfectly. I will definitely make this again soon.

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• mrs r

  19 November 2009

  mrs r rated and commented on this recipe

  

  Really unusual, would never have thought to do this, but it really worked. A nice healthy alternative to mince. Will def make again for a week night tea

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• beautifuljulie

  22 January 2010

  beautifuljulie rated this recipe

  

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• mandytav

  20 February 2010

  mandytav rated this recipe

  

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• catshevlane

  15 April 2010

  catshevlane rated and commented on this recipe

  

  mmmmmm scrumptious and easy to make!!

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• Milly 28

  07 June 2010

  Milly 28 commented on this recipe

  This recipe was a great success, so much more tasty then i thought it would be.

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• emmajmcc

  21 June 2010

  emmajmcc rated and commented on this recipe

  

  Came home to

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• StormyRaincloud

  22 June 2010

  StormyRaincloud rated and commented on this recipe

  

  Very tasty. I didn't have pine nuts so didn't have them. I also didn't fry them, too time consuming for me. I just put them on an oiled baking tray and oven cooked them. Thought it might dry them out but they were lovely. Made a spicy tomato sauce, with basil, chilli flakes, tinned tomatoes, passata, and a spoonful of sugar. With wholewheat pasta. Very nice.

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• Heather

  31 January 2011

  Heather rated and commented on this recipe

  

  I love this recipe, I've done it a few times, and would offer the following advice to those who have had problems with collapsing meatballs........ leave them to get nice and brown before you attempt to turn them. I also prefer to squash each ball down into a little burger shape, making it much easier to cook evenly and turn. In my experience, this is a pretty reliable way of avoiding the frustrating collapse. I serve it with a home made tomato sauce, and it always goes down well, though I would agree that it may not serve 4 adults for a main meal.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

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

Per serving

594 kcalories, protein 35g, carbohydrate 92g, fat 12 g, saturated fat 2g, fibre 4g, sugar 8g, salt 1.42 g

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