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Italian tuna balls

Italian tuna balls

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A star rating of 4.2 out of 5.71 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Ready in 20 mins
  • Easy
  • Serves 4

A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal594
fat12g
saturates2g
carbs92g
sugars8g
fibre4g
protein35g
low insalt1.42g
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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 breadcrumb
  • 1 egg , beaten
  • 400g spaghetti
  • 500g jar pasta sauce

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
MAKE IT INTO BURGERS

Tex-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.

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 4.2 out of 5.71 ratings
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