Eating In

Serves 4
For the tomato sauce
olive oil
1 small onion finely sliced
4 cloves of garlic finely chopped
1tsp dried oregano
2 x 400g tinned tomatoes
sea salt
freshly ground black pepper
red wine vinegar
small bunch flat leaf parsley chopped
For the meatballs
400g fresh tuna or equivalent of tinned, I think I used two tins.
olive oil
55g pine nuts (you can substitute pumpkin seeds)
1 level tsp ground cinnamon
sea salt
freshly ground black pepper
1 tsp dried oregano
1 handful flat leaf parsley, chopped
100g stale breadcrumbs
25g grated parmesan
2 eggs
1 lemon
Make the sauce first. Soften the onion and garlic in olive oil. Add the oregano, tomatoes and seasonings. Simmer for about 15 minutes, then liquidise until smooth. Add a splash of red wine vinegar, taste and adjust the seasoning if necessary. If you’re using fresh tuna chop it into 1 inch/2cm dice. Fry it in olive oil with the cinnamon and the pine nuts. The pine nuts have to be toasted to release their flavour. Remove from the heat and allow to cool in a bowl. Add the oregano, parsley, breadcrumbs, parmesan, eggs and zest and juice of a lemon. Mix thoroughly with your hands and form them, hopefully, into 12 golf ball sized balls. Put them in the fridge for an hour to rest. Fry the meatballs in olive oil moving them about until they are golden all over. When they are done add them to the tomato sauce. Drizzle on some more olive oil and sprinkle with parsley. Serve with spaghetti or linguini.