Spaghetti & tuna balls

Spaghetti & tuna balls

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(2 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Use storecupboard ingredients to make herby fish balls in a speedy tomato and garlic sauce for a healthy pasta supper

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal619
  • fat10g
  • saturates2g
  • carbs84g
  • sugars8g
  • fibre5g
  • protein45g
  • salt1.5g
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Ingredients

  • 4 x 150g cans tuna in brine, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 140g breadcrumbs
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp mixed seeds
  • 1 small pack tarragon, leaves only, chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 300g spaghetti
  • 2 x 400g cans cherry tomatoes
  • 1 garlic clove, crushed

Method

  1. In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.

  2. Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.

  3. Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.

  4. Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.

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Comments (2)

Minoo's picture
0

We weren't that impressed with this. The tarragon was a bit overpowering so I suggest you put in less. The tuna balls weren't too dry but did lack real texture and the tomato sauce was just a bit plain.

helenbee21's picture
2.5

Balls are quite dry and doughy. Used 3/4 of the recipe but with 2 eggs - would hate to have used full amounts! Sauce was tasty and easy.

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