Soba Noodles with tuna balls in a tomato sauce, for the pescatarian

Ingredients

• 2 serves of Hakubaku Organic Soba Noodles
• For the tuna balls:
• 1 x 425g tin of yellowfin chunk tuna in oil, drained
• 1 x spring onion, white & green sliced into 2cm lengths
• 2 cups of day old white bread pulled apart into 2cm chunks (discard the crust)
• 2 sprigs of fresh parsley with stalks roughly chopped
• 1 large free range egg
• Salt & pepper to taste
• For the tomato sauce:
• 1 x 400g can diced tomato & use the can to measure an equal amount of water
• 1 tbs Extra Virgin Olive Oil (EVO)
• 1 sprig parsley, roughly chopped
• 1 tsp chilli paste or oil, to taste
• Salt & pepper

Method

1. In a large bowl mix tuna, egg, parsley, spring onion, breadcrumbs, salt & pepper. Use your hands to gently combine the mixture.
2. Roll the tuna mix into balls, roughly a large golf ball size.
3. Place the tuna balls on a dish and refrigerate until you're ready to cook the sauce. This will help to firm up the mixture.
4. For the sauce:
5. Put the tuna balls, tomato, water, EVO, parsley, chilli, salt & pepper in a large saucepan or wok, & simmer for 20 minutes.
6. When the sauce is nearly ready, cook the Soba noodles in rapidly boiling salted water, for 4 minutes.
7. To serve, drain the soba noodles and twirl into 2 bowls.
8. Place tuna balls on the noodles, spoon over some tomato sauce & garnish with fresh parsley.

Product used in recipe

• Hakubaku - Organic Soba Noodle