
A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers
Nutrition and extra info
- Freezable
- Easily doubled / halved
Nutrition: per serving
- kcal594
- fat12g
- saturates2g
- carbs92g
- sugars8g
- fibre4g
- protein35g
- salt1.42g
Ingredients
- 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
Tuna
tune-ahA member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- small handful of pine nuts
- freshly grated zest 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful parsley leaves, roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g fresh breadcrumb
- 1 egg, beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 400g spaghetti
- 500g jar pasta sauce
Method
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.
Comments, questions and tips
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