Serves
2
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 x 95g can John West Tuna Tempters – Lemon & Cracked Pepper, drained and oil reserved
- ¼ small red onion, finely chopped
- 1½ tablespoons finely chopped fresh parsley
- ⅓ cup dried breadcrumbs
- 1 egg, beaten
- 2 tablespoons extra virgin olive oil
- 200g spaghetti
- 1 cup chopped broccoli or broccolini
- 2 cloves garlic, crushed
- ¼ teaspoon chilli flakes (optional)
- Parmesan cheese and finely grated zest of ½ lemon, for serving
Method
STEP 1In a bowl combine John West Tuna, onion, 1 tablespoon of parsley, breadcrumbs and egg. Season and mix together until well combined.
STEP 2
Roll mixture into 12 small even sized balls. Chill for 10 minutes to firm.
STEP 3
Heat ½ tablespoon of olive oil in a large non stick frypan over medium heat. Fry tuna meatballs, turning to ensure they are golden on all sides, about 3 minutes. Remove meatballs and drain on absorbent paper.
STEP 4
Meanwhile, cook pasta following packet directions. In the last 2 minutes of pasta cook time, add broccoli. Drain and set aside.
STEP 5
Heat remaining oil in same frypan over medium heat. Add garlic and chilli, cook for 30 seconds or until garlic is fragrant but not browned, immediately add reserved tuna oil (this will stop the garlic from burning). Add tuna meatballs and remaining parsley. Cook for 1-2 minutes or until meatballs are warmed through. Toss through cooked pasta and broccoli. Serve with parmesan cheese and lemon zest.
Tips
For extra flavour add ½ tablespoon capers and/or sundried tomato strips in STEP 5. Have all your ingredients ready and close at hand when making the sauce as it is a very quick process once you start!