- 2 tins tuna drained
- 1 garlic clove roughly chopped
- 0.5 tsp dried basil
- 50g breadcrumbs dried
- 1 egg
- 1 lemon zest and juice
- 2 tsp olive oil
- 2 tbsp tomato purée
- 500g tomato passata
- 2 courgettes coarsely grated
- 300g spaghetti
- 1 tbsp basil fresh, shredded
- chilli flakes (optional)
A great staple for speedy midweek meals, these tinned tuna meatballs are packed with flavour.
- Blitz the tuna, garlic, dried basil, breadcrumbs, egg and some seasoning together in a food processor along with the lemon zest and half the juice. Once fully combined, roll the mixture into 20 small balls.
- Heat 1 tsp of oil in a frying pan and cook the balls on all sides for 8-10 minutes, then transfer onto a plate and add the remaining oil to the pan. Meanwhile, cook the pasta according to packet instructions.
- Fry the tomato puree in the oil for 1 minute, stirring continuously, then add the passata and bring to a simmer. Cook for 2 minutes then stir in the grated courgette, the remaining lemon juice, a pinch of chilli flakes (if using) and season well.
- Cook for a further 2 minutes before carefully adding the meatballs back to the pan, warming through for 1 minute. Drain the pasta and stir through the sauce to coat, garnishing with fresh basil to serve.