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Tuna balls with pea & sweetcorn pasta

Tuna balls with pea & sweetcorn pasta

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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Enough for 4 child portions

If your children like fish fingers, they'll love these - and you can freeze the tuna balls too

  • Freezable (Freeze the tuna balls only)
Nutrition:
NutrientUnit
kcal517
fat26g
saturates6g
carbs52g
sugars4g
fibre2g
protein23g
salt1.78g
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Ingredients

For the tuna balls

  • 200g can tuna in oil
  • 85g fresh breadcrumbs
  • 50g cheddar , finely grated
  • 1 large egg , lightly beaten
  • 1 tbsp chopped fresh chives
  • 2 tbsp sunflower or olive oil , for frying
  • tomato ketchup , to serve

For the pasta

  • 100g small pasta shapes
  • a handful of frozen peas
  • half a can creamed-style corn

Method

  • STEP 1

    To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.

  • STEP 2

    Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.

  • STEP 3

    Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.

  • STEP 4

    Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.

Goes well with

Recipe from Good Food magazine, October 2003

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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