0 added
Item price
63p each est.Price per unit
£3.00/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the courgettes lengthways into thin slices, then into long thin strips (if you have a spiralizer or julienne peeler, use that). Drain the tuna, reserving the oil. Mash the fish, then mix with the crumbs, olives, eggs, ½ the parsley and seasoning. Shape into 20 balls, then set aside.
Heat 2 tbsp of tuna oil in a frying pan, then add the tuna polpette and fry for 5 minutes, turning a few times, until golden. Nestle the courgette among the balls, sizzle for 2 minutes, then spoon in the sauce and 4-6 tbsp water.
Simmer for 2 minutes, until piping hot throughout, then scatter with the remaining parsley, finish with a drizzle more oil, if liked, and serve.
Any remaining olives can be kept in their brine in a sealed container for up to 1 week. Add to salads, pizzas, pasta dishes or bread, scones and other savoury bake recipes.
Typical values per serving when made using specific products in recipe
Energy | 1,175kJ/ 281kcals |
---|---|
Fat | 14g |
Saturated Fat | 2.9g |
Carbohydrates | 15g |
Sugars | 5.9g |
Fibre | 2.4g |
Protein | 22g |
Salt | 1.8g |
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63p each est.Price per unit
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70pPrice per unit
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£3.00Price per unit
85.7p/100g