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 breadcrumbs.
- 1 egg,
beaten.
- 400g spaghetti.
- 500g jar pasta sauce.
Method:
1. 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.
2. 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.
Nutrition per serving:
594
k calories, protein 35g, carbohydrate 92g, fat 12 g, saturated fat 2g, fibre
4g, sugar 8g, salt 1.42 g.
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