Italian Tuna Balls
|Canned tuna in oil||320 Gram, drained, little oil reserved (2 Cans, 160 Gram Each, In Sunflower / Olive Oil)|
|Pine nuts||3 Tablespoon (1 Small Handful)|
|Lemon||1 , zested|
|Parsley leaves||3 Tablespoon, roughly chopped (1 Small Handful)|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Egg||1 , beaten|
|Spaghetti||14 Ounce (400 Gram)|
|Tomato pasta sauce||500 Gram (1 Jar)|
1. Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season, then mix together with your hands until everything is 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 reserved tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every min or so until completely golden. Drain on some kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.