Low-Fat Tuna Meatballs
20 Min Serves 4
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
No Drain Fridge Pot Tuna Steak With A Little Olive Oil
Tuna steak with a hint of olive oil. This mess-free natural protein is the perfect way to spruce up your lunchtime or post-workout snack. In a no drain, fridge-friendly pot, this is natural protein made easy.
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.
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.
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.
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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