Italian tuna balls
20 Minutes
Rich source in Omega-3
A super healthy twist on a family favorite that can serve as spaghetti or squashed flat. Try Now Italian tuna balls!!!
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  • 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
  • small handful of pine nuts
  • freshly grated zest 1 lemon
  • small handful parsley leaves, roughly chopped
  • 50g fresh breadcrumb
  • 1 egg, beaten
  • 400g spaghetti
  • 500g jar pasta sauce


  • Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs, and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

  • Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.


  1. What a brilliant idea!
    Can imagine this becoming a family favourite. Could easily adapt to make an interesting tapas.

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