Meals and Courses

Spaghetti with Mini Tuna Balls

cook 20 mins
Tags: Quick eats
  • 2 spring onions, thinly sliced
  • 2 x 185 g (6 1/2 oz) cans tuna in spring water, drained
  • 1 egg yolk, lightly beaten
  • 50 g (2 oz) fresh white breadcrumbs
  • handful of mint leaves, chopped, plus extra to garnish (optional)
  • pinch of dried chilli flakes
  • 1 tablespoon olive oil
  • 375 ml (13 fl oz) shop-bought tomato pasta sauce
  • 400 g (13 oz) spaghetti
  • salt and pepper
  • Mix together the spring onions, tuna, egg yolk, bread-crumbs, mint and chilli flakes in a bowl and season. Lightly wet your hands, then shape the mixture into small balls, each about the size of a walnut. The mixture should make about 12 balls.
  • Heat the oil in a nonstick frying pan and cook the tuna balls for 5–10 minutes or until golden all over and cooked through. Pour over the tomato pasta sauce and cook for a further 5 minutes until the sauce is heated through, adding a little extra water if the sauce becomes too thick.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and stir through the sauce.
  • Spoon into serving bowls and serve sprinkled with extra chopped mint, if liked.
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