Ingredients: (Serves 2-3)  
300-400g/10-14oz spaghetti (depending on how many people you want to feed)
2 large tins of tuna, drained
1½ slice of white bread
1 egg
1 tsp chopped oregano
40g/1½oz chopped nuts
1 tbsp oil
250ml/9 fl oz fresh cream
2 tbsp pesto
1 tsp chopped parsley
2 tbsp grated cheddar + extra to serve
Salt, pepper

Method:
1. Cook the spaghetti according to the instructions on the packet.
2. In the meantime prepare the meatballs: put the drained tuna into a sieve and press well to get rid of any excess brine or oil, then transfer to a food processor together with bread, egg and oregano. Whizz until combined, then add the chopped nuts, season with salt and pepper and shape into 8-10 balls.
3. Heat the oil in a pan and fry the meatballs for approx 10 mins until browned and cooked through.
4. Put the cream, pesto, parsley and 2 tbsp of cheddar into a small pan and heat until the cheese is melted. Season with salt and pepper and stir the sauce into the cooked spaghetti. Add meatballs and serve sprinkled with some more grated cheese.