Empty the tuna into a bowl and break it up with a fork, until like rough crumbs. Add the pine nuts and stir through. Add the lemon zest, parsley, breadcrumbs and egg, then stir well to combine.
Roll the tuna mixture into walnut size balls.
Bring a large pan of salted water to the boil and cook the pasta as directed.
Heat a frying pan over a medium heat and add 2–3 tbsp of the tuna oil. When warm, add the tuna balls and cook for 5 minutes. Turn the tuna balls every minute until they turned golden brown.
When the pasta is cooked, drain in a colander and then put the pasta on a large tray.
Heat the pasta sauce, then add the cooked pasta and tuna balls.
Serving Suggestions: Great served with spaghetti or linguine. Serve with more Parmesan.