Tuna balls with pea & sweetcorn pasta
If your children like fish fingers, they’ll love these – and you can freeze the tuna balls too
- Ready in 30-40 minutes
- Serves 4
Nutrition per serving
- 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
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.