Serve this alternative to meatballs on top of spaghetti with a jar of pasta sauce.
Tuna - 185 g can in sunflower oil, drained with the oil set aside
Pine nuts - 1 tbsp
Half a lemon - grated rind of
Parsley - small handful
Dried breadcrumbs - 25 g
Egg - 1, beaten
1) Flake the tuna into a mixing bowl. Add the pine nuts, lemon rind, parsley and breadcrumbs and stir well.
2) Add half the egg and mix together with your hands, adding more egg if necessary to get the mixture to stick together. Form into 6-8 balls.
3) Fry in the sunflower oil for a few minutes, turning regularly until golden brown. Serves 2.