Tuna balls

Serves 4-6

Preparation time: 20 min

Standing time: 30 min

Cooking time: 15 min

TUNA BALLS

2 cans (170 g each) tuna, drained

1 can (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 t) ground cumin

60 ml (¼ c) Italian parsley, finely chopped

2 eggs, whisked

80 ml (¹⁄3 c) cake flour

salt and freshly ground black pepper

cooking oil for deep frying

PASTA AND SAUCE

350 ml tomato salsa or bought tomato pasta sauce

250 g pasta, cooked al dente

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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