2 x 160g cans of tuna in sunflower or
olive oil, drained (reserve a little
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly
50g fresh breadcrumbs.
1 egg, beaten.
500g jar pasta sauce.
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
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 minutes, turning
every minute or so until completely
Drain on kitchen paper.
Heat the tomato sauce, then toss
together with the pasta and tuna
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