Low-Fat Tuna Meatballs

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These are of course fishballs and not meatballs, but then again we do call our tuna a steak, so it’s easy to get confused. What is unmistakable though, is the fact that these tuna meatballs are all round delicious. Succulent, tasty, and the perfect accompaniment to spaghetti.


  • 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

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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