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Tuna meatballs and pasta


Ingredients 13
Servings 4
Time 20 mins


  • 170
    tin tuna in oil, drained
  • 1
    large potato, cooked and mashed well
  • 40
    freshly grated Parmesan
  • 1
    egg, finely beaten
  • grated zest of one lemon
  • 1
    garlic clove crushed with ½ tsp sea salt flakes
  • freshly ground black pepper
  • flour for coating
  • sunflower oil for frying
  • 5
    ripe, red tomatoes, finely chopped
  • extra-virgin olive oil
  • 1
    packet small pasta shapes, cooked according to packet instructions


10 mins
In a bowl, mix all ingredients for the tuna meatballs until well combined.

Shape the mixture into walnut-sized balls, roll lightly in flour. Fry in oil about 1cm deep, turning, until golden all over. Set aside on a plate lined with paper towel.

Spoon the pasta onto four plates, top with some tomato and lots of extra-virgin olive oil and season well. Top with the meatballs and serve immediately.


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Read more on: fish  |  seafood  |  recipes

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