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Spaghetti with tuna balls

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g spaghetti
  • 700ml btl passata (tomato pasta sauce)
  • 125ml (1/2 cup) Massel vegetable liquid stock
  • 200g crusty bread, crusts removed, torn
  • 1 garlic clove, chopped
  • 50g (2/3 cup) finely grated parmesan
  • 2 teaspoons finely grated lemon rind
  • 425g can tuna in oil, well drained
  • 1/3 cup chopped fresh continental parsley
  • 3 eggs
  • Chopped fresh continental parsley, extra, to serve


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • 2
    Meanwhile, place the passata and stock in a frying pan over medium-high heat. Bring to a simmer. Cover. Reduce heat to medium. Cook for 3 minutes or until heated through.
  • 3
    While the sauce is cooking, process the bread, garlic, parmesan and lemon rind in a food processor until coarse crumbs form. Add the tuna, parsley and eggs, and process until combined. Season with salt and pepper. Roll tablespoonfuls of tuna mixture into balls.
  • 4
    Add tuna balls to sauce. Cover and cook for 8 minutes or until tuna balls are cooked through. Divide pasta among serving dishes. Top with the tuna balls and extra parsley.

Source: taste.com.au


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