Tuna & olive polpette with courgettes
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
These tuna and olive polpette are my go to when I need something tasty on the table in twenty minutes flat. The best part? They're incredibly budget friendly because you're working with pantry staples and a simple can of tuna. I love how the briny olives give these little meatballs so much flavor, and the courgettes keep everything light and fresh. Tuna is packed with omega 3s which is brilliant for your heart health, so you can feel good about serving this to your family. It's one of those clever dishes that feels fancy but honestly couldn't be easier to pull together.
Ella x
Ingredients
- 2essential courgettes
- 160 gramscan essential tuna chunks in sunflower oil
- 50 gramsessential cream crackers(crushed to fine crumbs)
- 2 tbspessential sliced black olives in brine(drained)
- 2essential free range white eggs(beaten)
- 25 gramsflat leaf parsley(pack flat leaf parsley, leaves only, finely chopped )
- 350 gramsloyd grossman tomato & chilli sauce
Detail level
Instructions
- 1
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.
- 2
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.
- 3
Simmer for 2 minutes, until piping hot throughout, then scatter with the remaining parsley, finish with a drizzle more oil, if liked, and serve.
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