If you don’t want to cheat with a jar of sauce, add a 400g can chopped tomatoes, 1 tsp chilli flakes and 1 tsp sugar instead.
SERVES 4 – 25 minutes
– 2 × 185g cans tuna in spring water, drained.
– 2 spring onions, chopped.
– 1 egg, beaten.
– 1 tbsp vegetable oil.
– 350g jar tomato and chilli sauce.
– 400g/14oz spaghetti.
– ½ × 70g pack rocket leaves, roughly chopped.
Step 1:Squeeze the excess water from the tuna and put the fish in a bowl with the spring onions and egg, then stir together. Use your hands to shape the mixture into small walnut-sized balls – you should get about 12.
Step 2:Heat the oil in a large non-stick frying pan, tip in the tuna balls, then cook for 5–10 minutes until golden all over. Pour over the tomato and chilli sauce, then cook for 5 minutes more, adding a little boiling water if the sauce looks dry.
Step 3:Meanwhile, cook the pasta according to the pack instructions, then drain. Stir through the sauce along with most of the rocket. Serve in bowls with the remaining rocket on top.
Note : PER SERVING 552 kcals, protein 33g, carbs 81g, fat 13g, sat fat 2g, fibre 4g, sugar 9g, salt 1.16g