Ingredients: 2 teaspoons Bread crumbs,1 handful broad-leaved parsley,1 can of whole tomatoes (400 g),1 (6 ½ oz.) can tuna,1 cup chopped celery,1 Egg,Fresh basil,1 Garlic glove,2 tablespoons Heavy cream,1 tablespoon Lemon juice,1 teaspoon Lemon zest,1 tablespoon Marsala,Olive oil,1 tablespoon Grated parmesan,2 teaspoons Pine nuts,Salt/pepper,1 Shallot,spaghetti
Instructions:
- Finely chop garlic and parsley.
- Drain the tuna from excess water (or oil) and mix well with garlic, parsley, parmesan, lemon zest, pine nuts, and bread crumbs. Adjust with salt and pepper before adding the egg. Again, mix well and leave cold and covered with a lid for 1/2 – 1 hour.
- Heat up a pan with a little olive oil. Form small balls with the size of a large walnut and fry at low-medium heat until well browned on all sides.In the meantime you can prepare the sauce. Finely chop shallot and garlic. Slice up the celery stalks.
- Heat up a medium sized pot and fry onions and celery for 2-4 minutes while stirring.
- Add tomatoes and marsala and simmer under the lid for 20-30 minutes. Adjust with lemon juice, salt, and pepper.
- Pour the sauce over the fried tuna ball and simmer for another 10 minutes. Prepare the spagetti according to the manufacturer.
- Add the cream to the tomato sauce just before serving.
- Serve on spagetti topped with freshly grated parmesan and torn basil.
