Tuna & olive polpette with courgettes

Name: Tuna & olive polpette with courgettes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 Essential Courgettes; 160 g can Essential Tuna Chunks In Sunflower Oil; 50 g Essential Cream Crackers, crushed to fine crumbs; 2 tbsp Essential Sliced Black Olives In Brine, drained; 2 Essential Free Range White Eggs, beaten; 25 g pack flat leaf parsley, leaves only, finely chopped; 350 g Loyd Grossman Tomato & Chilli Sauce

Slide a pack of Essential Garlic Baguette into the oven or air fryer as this cooks, for a more substantial supper.

3 out of 5 stars(2) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

2 Essential Courgettes
2 x 160g can Essential Tuna Chunks In Sunflower Oil
50g Essential Cream Crackers, crushed to fine crumbs
2 tbsp Essential Sliced Black Olives In Brine, drained
2 Essential Free Range White Eggs, beaten
25g pack flat leaf parsley, leaves only, finely chopped
350g Loyd Grossman Tomato & Chilli Sauce

Method

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.

Cook’s tip

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.