- 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
A 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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small handful parsley leaves, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g fresh breadcrumb
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 400g spaghetti
- 500g jar pasta sauce
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.
Make it into burgersTex-Mex burgers: Tip the drained tuna, breadcrumbs and egg into a bowl with a handful sweetcorn kernels, a sprinkling Tex-Mex or fajita seasoning and a small handful chopped coriander. Mould the mix into 4 burgers, cook as above and serve in buns with your favourite burger toppings.