For the tuna balls
- 200g can tuna in oil
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 85g fresh breadcrumbs
- 50g cheddar, finely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 large egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp chopped fresh chives
- 2 tbsp sunflower or olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- tomato ketchup, to serve
For the pasta
To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.
Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.