Spaghetti & tuna balls

• tuna↗4 x 150g cans

  in brine, drained

• breadcrumbs↗140g g
• eggs↗2
• mixed seeds2 tbsp tbsp
• tarragon1

  leaves only, chopped

• sunflower oil↗1 tbsp tbsp
• spaghetti↗300g g
• cherry tomatoes↗2 x 400g cans

  2 x 400g cans

• garlic clove↗1

  crushed

Step-by-step instructions

1. 1

   In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.

2. 2

   Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.

3. 3

   Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.

4. 4

   Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.