"Tuna Meatballs" that is!
One of 2014's food trends is upscale comfort foods, and this recipe meets that criteria. I love it as much as Lobster Mac & Cheese! If you're a tuna lover, you will too. And if you don't want to make it as it is in this recipe, flatten the balls and serve as burgers.Ingredients:
2- 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
small
handful of pine nuts
freshly
grated zest 1 lemon
small
handful parsley leaves, roughly chopped
50g fresh
breadcrumbs
1 egg,
beaten
400g
spaghetti
500g jar
pasta sauce (I use my own homemade sauce!)
Directions:
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.
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.
Prep: 15 mins Ready: in 20 mins.
Servings: 4
calories594, protein35g, carbs92g, fat12g, saturates2g, fibre4g, sugar8g, salt1.42g
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