Slide a pack of Essential Garlic Baguette into the oven or air fryer as this cooks, for a more substantial supper.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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