Solo: Italian Tuna Balls

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Solo: Italian Tuna Balls

Spaghetti coated in an artisanal tomato sauce, topped with tuna balls filled with pine nuts, lemon, parsley and breadcrumbs.

Ingredients to serve 1

  • 1 tin x tuna in brine – drain & flake
  • 1 tbsp x pine nuts
  • ¼ x lemon – zest
  • 5g x parsley – chop roughly
  • 25g x breadcrumbs
  • 1 x egg – beat lightly
  • 100g x spaghetti
  • 125ml x pasta sauce
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Tuna Balls: In a medium sized bowl add the tuna, pine nuts, lemon zest, parsley, breadcrumbs and eggs. Season with salt and pepper. Mix together using your hands, until completely combined. Roll the mixture into golf sized balls (about 5 per person) and lightly press them down with your fingers.

Step 3

Spaghetti: Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.

Step 4

Heat a good glug of olive oil in a large non-stick frying pan, fry the tuna balls for 5 minutes, turning every minute or so until completely golden. Drain on a plate with paper towels.

Step 5

Pasta Sauce: In the same pan, turn down the heat to medium and add the pasta sauce. It should start to bubble gently. Add the cooked spaghetti and toss together with the tuna balls. Serve immediately.