Spaghetti And Tuna Meatballs

• 2 (6 ounce) cans tuna in vegetable oil, drained (reserve a bit of the oil)
• 2 tablespoons pine nuts
• 1 lemon, zest of
• 1/4 cup fresh parsley, roughly chopped
• 1 1/2 ounces fresh breadcrumbs
• 1 egg, beaten
• 14 ounces spaghetti
• 1 (17 ounce) jar spaghetti sauce

1. Flake the tuna into a bowl.
2. Tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg.
3. Season and mix together with your hands until completely combined.
4. Roll the mix into 12 walnut-sized balls.
5. Put a large pan of water on to boil, then cook the spaghetti according to the pack instructions.
6. Heat a little of the reserved tuna oil in a large non-stick frying pan. Then fry the tuna balls for 5 minutes, turning every minute or so until completely golden.
7. Drain on kitchen paper.
8. Heat the spaghetti sauce and then toss together with the pasta and tuna balls.

vegetable oil, nuts, lemon, fresh parsley, breadcrumbs, egg, spaghetti, spaghetti sauce

Taken from www.food.com/recipe/spaghetti-and-tuna-meatballs-324151 (may not work)