Tuna balls in tomato & red pepper sauce
- 1 small onion, chopped
- 1 pointed sweet red pepper, de-seeded and sliced
- 2 tbsp olive oil
- 390g tetra pack Asda Chopped Tomatoes With Garlic
- 3 level tsp dried oregano
- 4 tbsp tomato ketchup
- 400g pack Asda Frozen Tuna Steaks, thawed and drained
- 50g bread (slightly stale)
- 1 medium egg, beaten
- 350g spaghetti
- 25g Parmesan, grated
Cook the chopped onion and pepper in a pan with half the oil until soft but not coloured. Add the tomatoes, 2 tsp of the oregano and 3 tbsp water. Bring to the boil, then cover and simmer for 10 minutes. Remove from the heat, add the ketchup and blitz with a hand-held blender until almost smooth. Season.
While the sauce is cooking, cut the tuna and bread into small pieces and put in a bowl with the rest of the oregano. Season and blitz with a hand-held blender until the tuna is finely chopped. Add enough egg to bind the mixture together and then shape into 16 balls.
Heat the rest of the oil in a large non-stick frying pan and cook the tuna balls a few at a time, turning often, until they change colour all over.
Add the tuna balls to the sauce and simmer very gently for 10 minutes.
Meanwhile, add the spaghetti to a pan of boiling water and bring back to the boil. Simmer fast for 10-12 minutes until just tender. Drain and top with the tuna balls and sauce. Add Parmesan shavings before serving.