Tuna meatballs

[Makes 27]

170g tin tuna in oil, drained
1 large potato, cooked and mashed well
40g freshly grated Parmesan
1 egg, finely beaten
grated zest of one lemon
1 garlic clove crushed with ½ tsp sea salt flakes
freshly ground black pepper
flour for coating
sunflower oil for frying

To serve:
5 ripe, red tomatoes, finely chopped
extra-virgin olive oil
1 packet small pasta shapes, cooked according to packet instructions

1 In a bowl, mix all ingredients for the tuna meatballs until well combined.
2 Shape the mixture into walnut-sized balls, roll lightly in flour. Fry in oil about 1cm deep, turning, until golden all over. Set aside on a plate lined with paper towel.
3 Spoon the pasta onto four plates, top with some tomato and lots of extra-virgin olive oil and season well. Top with the meatballs and serve immediately.