A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers
- 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 breadcrumb
- 1 egg, beaten
- 400g spaghetti
- 500g jar pasta sauce
MethodSeason 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.
- 200g can tuna in oil
- 85g fresh breadcrumbs
- 50g cheddar, finely grated
- 1 large egg, lightly beaten
- 1 tbsp chopped fresh chives
- 2 tbsp sunflower or olive oil, for frying
- tomato ketchup, to serve
- 100g small pasta shapes
- a handful of frozen peas
- half a 418g can creamed-style corn
- 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.
- Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
- 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.
- Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.
- 4 x 150g cans tuna in brine, drained
- 140g breadcrumbs
- 2 eggs
- 2 tbsp mixed seeds
- 1 small pack tarragon, leaves only, chopped
- 1 tbsp sunflower oil
- 300g spaghetti
- 2 x 400g cans cherry tomatoes
- 1 garlic clove, crushed
- In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.
- Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.
- Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.
- Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.
- 6 ounces wide Egg Noodles
- 1 1/2 cups frozen peas
- 3 tablespoons butter
- 1 small Red Onion, quartered and sliced
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1 5 ounce can solid white tuna, drained and broken in chunks
- 1/2 cup grated parmesan cheese
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Cook noodles according to package directions, adding the peas the last 2 minutes of cooking. Drain and return to pan.
- Meanwhile, in a medium saucepan melt butter. Add onion, garlic, and black pepper; cook and stir over medium heat about 3 minutes or until onion is just tender. Stir in flour until blended. Add 1 1/4 cups milk all at once. Cook and stir until thickened and bubbly. Remove from heat; add tuna and 1/4 cup of the cheese.
- Pour tuna mixture over noodles and peas in pan. Toss gently to combine. If desired, stir in additional milk, 1 tablespoon at at time until it reached desired consistency. Season to taste with salt. Divide among four shallow bowls.Drizzle with lemon juice.Sprinkle with remaining cheese and additional pepper.