350g jar tomato and chilli sauce (we used Loyd Grossman), or make your own (see below)
½ a 70g pack rocket, roughly chopped
Soften 1 chopped onion and 1 chopped red chilli in a little oil. Stir in 400ml passata with 3 tbsp tomato puree or ketchup, and bubble for a few mins.
Use up the rocket
In a food processor, whizz together the
leftover rocket with 2 chopped anchovies,
1 crushed garlic clove, 1 tsp red wine
vinegar and 2 tbsp olive oil. Delicious
served alongside grilled lamb chops.
Squeeze excess water from the tuna,
place in a bowl with the spring onions
and egg, then stir together. Use your
hands to shape into small walnut-size
balls – you should get about 12.
Heat the oil in a large non-stick frying
pan, tip the tuna balls in, then cook for
5-10 mins until golden all over. Pour over
the tomato & chilli sauce, then cook for
5 mins more, adding a little boiling water
if the sauce looks dry.
Meanwhile, boil the pasta, then drain.
Stir through the sauce and most of the
rocket. Serve in bowls with the tuna balls
and a little extra rocket on top.