Spaghetti & tuna balls
By Miriam Nice
Use storecupboard ingredients to make herby fish balls in a speedy tomato and garlic sauce for a healthy pasta supper
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 619
-
fat 10g
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saturates 2g
-
carbs 84g
-
sugars 8g
-
fibre 5g
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protein 45g
-
salt 1.5g
Ingredients
- 4 x 150g cans tuna in brine, drained
- 140g breadcrumbs
- 2 eggs
- 2 tbsp mixed seeds
- 1 small pack tarragon, leaves only, chopped
- 1 tbsp sunflower oil
- 300g spaghetti
- 2 x 400g cans cherry tomatoes
- 1 garlic clove, crushed
Method
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.
