2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly chopped.
50g fresh breadcrumbs.
1 egg, beaten.
500g jar pasta sauce.
Flake the tuna into a bowl, then 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-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the tomato sauce, then toss together with the pasta and tuna balls.