Recipe

Tunaballs in Spicy Tomato Sauce

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Tunaballs in Spicy Tomato Sauce

Delicious tuna meatballs in a tomato based sauce served on fusilli pasta scattered with pine nuts.




Ingredients to serve 2

  • 2 cans x tuna in oil - drain oil
  • 1 x eggs (from your pantry) - beat
  • 1 tbsp x pine nuts
  • 1/2 x lemon - grate skin to create zest
  • 1 tbsp x parsley - chop finely
  • 1 tin x chopped tomatoes
  • 1/2 x onion - peel and chop finely
  • 1 clove x garlic - crush, peel and chop finely
  • 1 tbsp x tomato purée
  • 1/4 tsp x chilli powder (use less if you prefer milder)
  • 1 tsp x sugar (from your pantry)
  • 250g x fusilli
  • paper towels, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 cans x tuna in oil - drain oil
  • 2 x eggs (from your pantry) - beat
  • 2 tbsp x pine nuts
  • 1 x lemon - grate skin to create zest
  • 2 tbsp x parsley - chop finely
  • 2 tins x chopped tomatoes
  • 1 x onion - peel and chop finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 2 tbsp x tomato purée
  • 1/2 tsp x chilli powder (use less if you prefer milder)
  • 2 tsp x sugar (from your pantry)
  • 500g x fusilli
  • paper towels, olive oil, salt & pepper (from your pantry)

Method

Step 1

Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn.

Step 2

Put a few glugs of olive oil in a pan on medium to high heat. Add the onion and fry for 4 or 5 minutes until translucent. Add the garlic and chilli powder and stir for a minute. Add the tomato purée, can of tomatoes and sugar. Simmer gently for about 10 minutes. Season to taste.

Step 3

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the fusilli 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 fusilli with a little olive oil to prevent it from sticking together.

Step 4

Add the following ingredients to a large bowl: tuna, pine nuts, lemon zest, egg, salt, pepper and parsley (keep a little parsley aside for the garnish). Mix until well combined. Form the mixture into small balls or patties by squeezing the mixture together in your hands to make a tight ball. Don’t worry if some liquid leaks out.

Step 5

Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently lay the tuna balls in the pan so they don’t break apart and fry for a 3 or 4 minutes on each side until golden – turning only once. Drain on paper towels and then keep warm.

Step 6

To serve, divide the pasta and tuna balls between the plates. Pour on tomato sauce and scatter with pine nuts and a little parsley.