Herbed Tuna Balls in Warm Passata

Tinned tuna has been a pantry staple in Britain for longer than most of us have been alive, and it is one of the most useful things to keep on the shelf. These little tuna balls are a good way to make it feel like a proper meal. The herbs and lemon zest lift the fish, and the pine nuts give a soft, buttery bite that you would not expect from a tin.

A small thing worth knowing about tuna: the oil in the tin is not wasted. Tinned tuna packed in sunflower oil carries a fair amount of flavour, so keeping it and using it to brown the balls gives them a richer, golden crust without any extra fat going in. It is a tidy bit of kitchen economy, and it means you are not reaching for the bottle.

Pine nuts are small but they go a long way. They are soft and sweet when toasted, and they also add a little texture that stops the balls feeling dense. If you have a sprig of basil going limp in the fridge, tear it into the warm passata at the end. It perks up quickly.

Leftovers keep well. Cool the balls, cover them and refrigerate for up to two days. They are good cold, tucked into a wrap with some shredded lettuce, or warmed through again in a little passata the next day. Passata itself stores nicely in the fridge once opened, so you can make a second batch of sauce without fuss.

For something to serve alongside, I like a bowl of soft, buttery noodles or a plate of greens dressed with lemon. If you want a fuller spread, the Herb Chimichurri Sauce spooned over the top adds a bright, sharp note, and a side of Caramelised Chicory with Lemon and Pine Nuts makes the table feel a bit more generous without much effort. A bowl of Soft Parsley Egg Noodles soaks up the passata beautifully.

Keep the lemon wedges on the side. A good squeeze over the top right before eating wakes everything up, and it is one of those small finishing touches that makes a simple supper taste considered.