Recipe: Tuna meatballs

JILL DUPLEIX
Last updated 13:03 28/02/2013
pasta
MARINA OLIPHANT

HEALTHY OPTION: These tuna meatballs are far lighter than red meat options, and are delicious thanks to lashings of lemon zest and parmesan.

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TUNA MEATBALLS

NEED TO KNOW

Main ingredient Tuna
Type of dish Pasta
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes Four
Special options Low fat

Fresh tuna makes lovely light ''meatballs'' for kids and grown-ups, pepped up with lemon zest and parmesan and cooked in a rich tomato sauce.

60g stale country bread, shredded
125ml milk
500g fresh tuna, trimmed of bloodlines
2 tbsp parmesan, finely grated
6 tbsp flatleaf parsley
1 tbsp lemon zest, grated
1 egg, lightly beaten

Sea salt and pepper

1 tbsp olive oil
2 x 400g canned cherry tomatoes
2 garlic cloves, finely sliced
3 tbsp raisins
1 tbsp extra virgin olive oil
1 tsp sugar
300g penne or rigatoni
2 tbsp pine nuts, toaste

 

1. Soak bread in milk for five minutes, then squeeze out milk.

2. Cut tuna into small cubes. Lightly mix bread with tuna, parmesan, two tablespoons chopped parsley, lemon zest, egg, sea salt and pepper, and form into 12 medium-sized meatballs.

3. Heat oil in a pan and cook meatballs over medium heat for five minutes until golden all over.

4. To make sauce, combine cherry tomatoes, garlic, raisins, olive oil, two tablespoons chopped parsley, sugar, sea salt and pepper in a large fry pan.

5. Add a dash of water and simmer for 15 minutes, stirring occasionally.

6. Add meatballs and simmer for 10 minutes until cooked through.

7. Cook pasta in simmering salted water until al dente and drain.

8. Divide between four warm pasta plates and top with tuna meatballs and sauce. Scatter with remaining parsley and pine nuts.

- Good Food

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