San Marino Corned Tuna Meat Balls
Easy Canned Tuna Recipes? Better with New San Marino Corned Tuna Spanish Style!
Alaska Evaporated Filled Milk 154ml
Bounty Fresh Eggs Premium Large 12s
Sangkap Pinoy Fresh Eggs Medium 12's
Good Life Bread Crumbs 80g
San Marino Corned Tuna Spanish Style 150g
San Marino Corned Tuna Spanish Style 180g
Simply Canola Oil 1L
UFC Golden Fiesta Canola Oil Pouch 1L
Dona Elena Pure Olive Oil 250ml
Ideal Gourmet Linguine 1kg
2 tbsp. milk
1 cup panko breadcrumbs
2 cans San Marino Corned Tuna Spanish Style 150g
¼ cup oil
3 tbsp. olive oil
4 cloves garlic, minced
1 tbsp, lemon juice
¼ cup parsley, chopped
1 tsp. chili flakes (optional)
Salt and pepper, to taste
200g linguine, cooked and drained
½ cup reserved pasta water
Parsley, for garnish
Lemon, for garnish
Preheat the oven to 375F.
In a bowl, add the milk, egg, breadcrumbs then mix together.
Set aside for 5 minutes.
Add the San Marino Spanish Style Corned Tuna into the breadcrumbs and mix until combined.
Form the mixture into golf ball sized balls and place on a baking sheet.
Drizzle oil over the meatballs and coat.
Cook the meatballs in the oven for 10 mins or until the outer skin browns, but don't cook all the way through.
Remove from the oven, set aside and keep warm.
In a pan over medium heat, add the olive oil and garlic.
Cook until the garlic softens.
Add lemon juice, parsley, chili flakes, salt, and pepper, then combine.
In high heat, gradually add the reserved pasta water in small amounts (1 tbsp) max of 1 cup. Cook for 2 minutes or until the sauce thickens.
Add the pasta noodles to the sauce and toss to coat, continue cooking for about a minute or until glossy.
Place pasta on a plate/platter and top with meatballs.
Serve with extra parsley and a wedge of lemon.