Ingredients
- 2 x 185g cans tuna in spring water, drained
- 2 spring onions, chopped
- 1 egg, beaten
- 1 tbsp vegetable oil
- 350g jar tomato and chilli sauce (we used Loyd Grossman), or make your own (see below)
- ½ a 70g pack rocket, roughly chopped
- 400g spaghetti
Method
-
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.
-
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.
-
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.