Spicy tuna pasta
- Preparation and cooking time
- Serves 4
Kids will love this easy summer pasta dish - a fishy version of spaghetti with meatballs
- STEP 1
Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls – you should get about 12.
- STEP 2
Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5-10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.
- STEP 3
Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.
Soften 1 chopped onion and 1 chopped red chilli in a little oil. Stir in 400ml passata with 3 tbsp tomato puree or ketchup, and bubble for a few mins.
USE UP THE ROCKET
In a food processor, whizz together the leftover rocket with 2 chopped anchovies, 1 crushed garlic clove, 1 tsp red wine vinegar and 2 tbsp olive oil. Delicious served alongside grilled lamb chops.