- 4 x 150g cans tuna in brine, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 140g breadcrumbs
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp mixed seeds
- 1 small pack tarragon, leaves only, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 300g spaghetti
- 2 x 400g cans cherry tomatoes
- 1 garlic clove, crushed
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.
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.
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.
Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.