Italian tuna balls

beginners breadcrumb breadcrumbs italy meatballs pasta pasta sauce pine nut pine nuts spaghetti tomato sauce tuna

N/A

Source

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

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.

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.