Makes a great meal when served with wild rice.


  • for the tomato sauce:
  • 1 small onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 tsp dried oregano
  • 2 tins of chopped plum tomatoes
  • a splash of red wine vinegar
  • 1 small bunch of flat parsley
  • for the meatballs:
  • 200 g tuna (tinned) in oil
  • 50 g pinenuts
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 bunch chopped parsley
  • 100 g bread crumbs
  • 50 g grated parmesan
  • 2 eggs
  • juice of 1 lemon


  • For the sauce, fry the onion, garlic and oregano until soft.
  • Add the tomatoes, salt & pepper and boil for 10 minutes then liquidise until smooth. Add a little red wine vinegar to balance out the sweetness and season to taste.
  • To make the meatballs, strain the tuna and push out the excess oil.
  • Toast the pinenuts until golden brown, add to the rest of the ingredients and mix well. If the mix is too wet add more breadcrumbs.
  • Roll mix into golf ball size pieces and allow to set in the fridge for 1 hour.
  • Fry in olive oil until golden brown all over and ad them to the tomato sauce.
  • Sprinkle with chopped parsley and drizzle with good olive oil.
  • Serve with wild rice.