• STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Recipe from Good Food magazine, September 2015

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