Italian tuna balls

Method

• Step-by-Step Method for Italian Tuna Balls
• Drain the canned tuna, reserving a little of the tuna oil for later use
• Place the drained tuna in a mixing bowl and flake with a fork until fine
• Add the fresh breadcrumb to the tuna and mix to combine evenly
• Add the pine nuts, lemon zest, and roughly chopped parsley leaves to the mixture
• Pour in the lightly beaten egg and gently mix until the ingredients come together as a loose dough
• Season the mixture with a little salt if required, taking care with sodium content, then mix again
• With moistened hands, shape the tuna mixture into small, even balls (walnut-size recommended)
• Place tuna balls onto a plate or tray; chill in the fridge for 10–15 minutes to firm up
• Meanwhile, bring a large pot of salted water to the boil for the spaghetti
• Heat a nonstick skillet over medium heat and brush or drizzle with a little reserved tuna oil
• When the skillet is hot, gently add the chilled tuna balls in batches and brown on all sides, turning as needed for even color
• Remove the browned tuna balls from the skillet and set aside on a plate
• In a separate saucepan, gently warm the pasta sauce over low heat
• Once the tuna balls are browned, transfer them gently into the warmed pasta sauce and simmer for 5–10 minutes until heated through and infused with the sauce
• While tuna balls are simmering in the sauce, cook the spaghetti in the boiling water according to package instructions until al dente
• Drain the cooked spaghetti and divide between serving plates
• Spoon the tuna balls and sauce over the plated spaghetti
• Garnish with a sprinkle of freshly chopped parsley or a touch of lemon zest for brightness if desired
• Serve immediately, ideally with a green salad and crusty bread on the side