Tuna meatballs with parsley pesto pasta

Tuna meatballs with parsley pesto pasta

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

The zesty, tangy, pesto hit makes these otherwise plain tuna meatballs adult-worthy. Serve the meatballs with veggie spaghetti if you’d rather skip the pasta. And if you like the idea of a sit-down family meal, cook the kids’ and adults’ meatballs at the same time in two separate pans.

Ingredients

Quantity Ingredient
425g tinned tuna in oil, drained
100g dry breadcrumbs
3 tablespoons pine nuts
1 lemon, zested
1 egg
2 tablespoons olive oil, plus extra for drizzling
400g spaghetti

Ingredients for adults

Quantity Ingredient
1 tablespoon flat-leaf parsley, chopped
2 teaspoons chives, snipped

Parsley pesto

Quantity Ingredient
3 tablespoons blanched almonds
2 cups flat-leaf parsley, loosely packed
1/3 cup chives, snipped
80ml olive oil
25g parmesan, grated
freshly ground black pepper

Method

  1. Whiz the tuna, breadcrumbs, pine nuts, lemon zest and egg in a food processor until just combined. Halve the mixture.
  2. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Reserve 250 ml of the cooking liquid and drain the pasta.

Dish one

  • While the pasta is cooking, shape tablespoons of one portion of the tuna mixture into balls. Heat 1 tablespoon of the olive oil in a frying pan over a high heat and cook the tuna balls, turning frequently, for 2–3 minutes, or until nicely golden. To serve, drizzle a little olive oil over the pasta and top with the plain tuna meatballs.

Dish two

  • To make the parsley pesto, pulse the almonds in a food processor until finely ground. Add the parsley, chives, olive oil and parmesan and pulse a little more. Season with pepper.

    Mix the parsley and chives through the remaining tuna mixture and shape tablespoonfuls into balls. Heat the remaining olive oil in a frying pan over a high heat. Cook the tuna meatballs, turning frequently, for 2–3 minutes, or until golden. To serve, toss the pesto through the remaining pasta in a large bowl, adding a little of the reserved pasta cooking liquid to moisten. Top with the tuna meatballs and serve.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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