Italian tuna balls

• 160g cans of tuna2

  in sunflower or olive oil, drained (reserve a little oil)

• pine nuts↗small handful of handful
• lemon↗freshly grated zest 1
• parsley↗small handful handful

  leaves, roughly chopped

• fresh breadcrumb↗50g g
• egg↗1

  beaten

• spaghetti↗400g g
• jar pasta sauce↗500g g

Step-by-step instructions

1. 1

   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 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. 2

   Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.