Spicy tuna pasta

• 2 x 185g cans tuna

  in spring water, drained

• spring onions↗2

  chopped

• egg↗1

  beaten

• vegetable oil↗1 tbsp tbsp
• 350g jar tomato and chilli sauce g

  (we used Loyd Grossman), or make your own (see below)

• ½ a 70g pack rocket

  roughly chopped

• spaghetti↗400g g

Step-by-step instructions

1. 1

   Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls – you should get about 12.

2. 2

   Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5-10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.

3. 3

   Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.