Use storecupboard ingredients to make herby fish balls in a speedy tomato and garlic sauce for a healthy pasta supper
- 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
MethodSeason, then scrunch the mixture together with your hands and form into golf ball-sized balls.
- 300g new potato
- 175g green beans, trimmed and halved
- 175g frozen soya beans
- 160g can tuna in water, drained well
- good handful rocket or watercress leaves
- 2 tsp harissa paste (we used Belazu)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
- 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.
- 650g new potato, halved lengthways if large
- 2 tbsp pesto
- 4 tbsp olive oil
- 8 cherry tomatoes
- 175g can tuna
- 200g green beans, halved
- couple of handfuls of spinach, preferably baby leaves, tear if larger
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.