Tuna Balls With Pea & Sweetcorn Pasta
These crispy and flavorful tuna balls are a delicious twist on a traditional favorite. With a mixture of tuna, breadcrumbs, cheese, and fresh chives, these savory treats are perfect for a quick and satisfying meal. Paired with a creamy corn pasta, this dish combines a variety of textures and flavors to create a delightful dining experience. Enjoy the golden brown tuna balls with a side of tangy tomato ketchup for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 200g can tuna in oil
- 85g fresh breadcrumbs
- 50g cheddar , finely grated
- 1 large egg , lightly beaten
- 1 tbsp chopped fresh chives
- 2 tbsp sunflower or olive oil , for frying
- tomato ketchup , to serve
- 100g small pasta shapes
- a handful of frozen peas
- half a 418g can creamed-style corn
Instructions
- To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
- Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
- Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.
- Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.
Yield
Enough for 4 child portions
Nutrition
- Calories: 517 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.78 milligram of sodium
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