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Low-Fat Tuna Meatballs

Name: Low-Fat Tuna Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 110g John West No Drain Fridge Pot with a ilttle olive oil; 1 handful of pine nuts; 1 lemon zest only, freshly grated; 1 handful fresh flatleaf parsley chopped; 50g breadcrumbs; 1 egg beaten; 400g spaghetti; 1 500g jar tomato pasta sauce

mins

20

approx

2

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Nutrition

INGREDIENTS

2 110g John West No Drain Fridge Pot with a ilttle olive oil

1 handful of pine nuts

1 lemon zest only, freshly grated

1 handful fresh flatleaf parsley chopped

50g breadcrumbs

1 egg beaten

400g spaghetti

1 500g jar tomato pasta sauce

Featuring

No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

To prepare your tuna meatballs, place the tuna steak into a bowl, and then add the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until well combined. Roll the mixture into approximately 12 walnut-sized balls.

Step 2

Put a large pan of salted water on to boil, then cook the spaghetti according to the packaging instructions. Drain and put to one side.

Step 3

Heat a little olive oil in a large frying pan and fry the tuna balls for 5 minutes or so. Turn them so that they cook evenly. When golden brown, remove from the pan and drain on kitchen paper.

Step 4

Heat the tomato sauce in the empty pasta pan, then toss gently together with the cooked pasta and cooked tuna balls. Serve with a little parmesan cheese or torn basil. Bellissimo!

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