2 160g cans of tuna in sunflower or olive oil, drained
(reserve a little oil)
small handful of pine nuts
freshly grated zest 1 lemon
small handful parsley leaves, roughly chopped
50g fresh gluten free breadcrumbs
1 egg, beaten
400g gluten free spaghetti
500g low FODMAP Tomato Sauce
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, gluten free breadcrumbs and egg.
Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the gluten free spaghetti according to pack instructions.
Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.
Recipe adapted from: Good Food