3 x 145g can tuna in oil, drained
2 eggs
2tbsp freshly chopped flat-leaf parsley
1tsp dried oregano
Salt and freshly ground black pepper
50g dried breadcrumbs
1tbsp vegetable oil
200g couscous
1 carrot, grated
1 courgette, grated
700g ready-made tomato pasta sauce
1 Blend the tuna, egg, parsley, oregano and some salt and pepper in a food processor until combined. Transfer to a bowl and stir in the breadcrumbs. Shape the mixture into 16 equal-sized balls.
2 Heat half the oil in a large frying pan over a medium heat. Fry the meatballs, turning, for 5min or until browned. Transfer to a heatproof plate and set aside.
3 Place the couscous in a heatproof bowl and cover with 200ml just-boiled water. Cover the bowl and stand for 5min.
3 Meanwhile, add the remaining oil to the frying pan used to cook the tuna balls. Cook the carrot and courgette, stirring, for 5min or until softened. Add the sauce and bring to the boil. Add the meatballs and cook for 2min or until piping hot.
4 Fluff the couscous with a fork. Serve the meatballs and sauce with the couscous and a salad, if liked.
Replace the tuna with canned salmon or a 400g can of chickpeas, rinsed and drained.