Spaghetti And Tuna Meatballs - cooking recipe

Ingredients

2 (6 ounce) cans tuna in vegetable oil, drained (reserve a bit of the oil)
2 tablespoons pine nuts
1 lemon, zest of
1/4 cup fresh parsley, roughly chopped
1 1/2 ounces fresh breadcrumbs
1 egg, beaten
14 ounces spaghetti
1 (17 ounce) jar spaghetti sauce

Preparation

Flake the tuna into a bowl.
Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-sized balls.
Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the spaghetti sauce and then toss together with the pasta and tuna balls.