recipes
Spaghetti with tuna balls
2022-01-29
Ingredients
- 400g tuna in brine, drained (Redelmar)
- 100g bread crumbs (Tipiak)
- Zest 1 lemon
- 1 egg (Le Naturelle)
- 2 tbsp. finely chopped parsley
- 1 tbsp. chopped fresh mint
- 2 tbsp. grated parmesan cheese
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 5 anchovy fillets (Redelmar)
- 1 tbsp. tomato concentrate
- 1 cup white wine
- 2 tbsp. capers (Vitalys)
- 2 bell peppers, diced
- Pinch dried chili flakes to taste
- 100g black olives (Fos)
- 1x 400g tin tomato polpa
- 2 tbsp. extra virgin olive oil (Borges)
- 200 g spaghetti (Pasta Reggia)
Method
Place the tuna in a large bowl and flake with a fork. Add in the breadcrumbs, lemon, egg, parley, mint and parmesan cheese, mix together well and form into small balls.
Cook the tuna balls in hot extra virgin olive oil, remove and set aside. add the onion, garlic and bell peppers to the extra virgin olive oil. Add in the tomato concentrate, cook for a further minute and splash with the wine, allow evaporation. Next, stir in capers and olives, chilli flakes and tomato polpa. Season with salt and pepper to taste and simmer to a rich sauce. Cook the spaghetti in boiling salted water, drain and toss with the sauce. Serve topped with the tuna balls.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.