Ingredients
400g Spaghetti
2 x 185g tin tuna
1/2 cup breadcrumbs
1 tbs chopped dill
1 tbs chopped chives
1/4 cup pine nuts
1 tbs grated lemon zest
1 egg
1 tbs olive oil
1 jar pesto (or make your own!)
3/4 cream
Place tuna, breadcrumbs, herbs, pine nuts, lemon rind and egg in a bowl. Using a stick blender mix the ingredients together until it resembles a smooth paste. If mix is too dry add in a little olive oil. Take a desert spoonful of the mix and make into a ball, set aside and continue to do this till you use up all the mixture.
Add spaghetti to boiling salted water and cook.
Put a little olive oil in a frying pan and spray the tuna meatballs with olive oil, add to the pan and cook, turning every 2-3 minutes. The meatballs are quite delicate so don't be too rough with them! Add in the pesto and cream and heat through.
Drain pasta once cooked and serve meatballs on top of it,
Serve with a side salad or, if you feel really naughty, some garlic bread