Recipe: Tuna Balls

By Drum Digital
26 January 2011

Preparation time: 20 min

Chilling time: 30 min

Cooking time: 15 min

serves 4-6

You will need

Tuna Balls

2 tins (170 g each) tuna, drained

1 tin (400 g) chickpeas, drained and roughly chopped

1 onion, finely chopped

1 clove garlic, finely chopped

1 green chilli (white membrane and seeds removed), finely chopped

3 ml (1½ tsp) ground cumin

60 ml (¼ cup) Italian parsley, finely chopped

2 eggs, whisked

80 ml (? cup) cake flour

salt and freshly ground black pepper

cooking oil for deep frying

Pasta and sauce

375 ml (1½ cups) bought tomato pasta sauce

250 g pasta, cooked al dente

Method

TUNA BALLS Drain the tuna and chickpeas well. Mix the tuna, chickpeas, onion, garlic, chilli, cumin, parsley, eggs, flour, salt and freshly ground black pepper. Shape the mixture into small balls and chill in the fridge for 30 minutes. Pour the oil into a deep saucepan and fry the tuna balls until golden and done. PASTA AND SAUCE Bring the tomato sauce to the boil and simmer for about 10 minutes. Serve with the tuna balls and pasta.

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