Tuna Balls With Pea Sweetcorn Pasta Recipes

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TUNA BALLS WITH PEA & SWEETCORN PASTA



Tuna balls with pea & sweetcorn pasta image

If your children like fish fingers, they'll love these - and you can freeze the tuna balls too

Provided by Liz Franklin

Categories     Lunch, Main course

Time 40m

Yield Enough for 4 child portions

Number Of Ingredients 10

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 can creamed-style corn

Steps:

  • 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.

Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.78 milligram of sodium

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