Tuna balls with pea & sweetcorn pasta

• can tuna↗200g g

  in oil

• fresh breadcrumbs↗85g g
• cheddar↗50g g

  finely grated

• large egg↗1

  lightly beaten

• chopped fresh chives1 tbsp tbsp
• sunflower or olive oil↗2 tbsp tbsp

  for frying

• tomato ketchup↗

  to serve

• small pasta↗100g g

  shapes

• frozen peas↗a handful of
• can creamed-style cornhalf a

Step-by-step instructions

1. 1

   To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.

2. 2

   Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.

3. 3

   Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.

4. 4

   Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.