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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
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.
Nutritional
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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