Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3 slices multigrain bread
- 425grams Safcol Responsibly Fished Tuna in Springwater, drained
- 2/3 cup grated parmesan cheese
- 2 cloves garlic, crushed
- 2 free range eggs, lightly beaten
- 375grams dried spaghetti
- 2tablespoons extra virgin olive oil
- 500grams cherry tomatoes
- 2tablespoons balsamic vinegar
- 1/4 bunch basil, leaves picked
Nutrition per serving
2980kJ / 710Cal
2980 Kilojoules or 710 Calories
34% of daily energy intake*
Protein
44.5grams
Fat
21.6grams
Carbs
80.2grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy, family-friendly pasta recipe uses tuna in place of mince to create juicy, flavoursome meatballs.
Method
Step 1 of 4
Process bread until fine crumbs form. Transfer to a bowl. Add tuna, cup parmesan, 1 garlic clove and eggs. Mix well. Shape tuna mixture into 16 balls. Place on a plate, cover and refrigerate for 10 minutes.
Step 2 of 4
Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain, reserving cup cooking liquid.
Step 3 of 4
Meanwhile, heat 1 tbs oil in a large, deep frying pan over medium-high heat. Cook tuna balls, turning occasionally, for 3 minutes or until golden-brown. Transfer to a plate. Cover to keep warm.
Step 4 of 4
Add remaining oil to same pan. Add tomato and cook, stirring, for 2-3 minutes or until softened slightly. Add vinegar, remaining garlic and reserved cooking liquid and cook, pressing with the back of a fork to release juices, for 1-2 minutes or until combined. Add pasta and toss to combine. Spoon pasta into bowls. Top with tuna balls and remaining parmesan. Serve sprinkled with basil and freshly ground black pepper.
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