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.