Directions

1. Preheat the oven / air fryer to 200°C.

2. Place the drained tuna into a mixing bowl and break apart with a fork.

3. Add the egg and mix with the tuna.

4. Add the coconut flour, ground almonds, pine nuts and seasonings and mix again.

5. Take a spoon of mixture and mould into a meatball. Repeat with the rest of the mixture - we usually get around 12 meatballs (6 per portion).

6. Bake / air fry the meatballs for 10-15 minutes until slightly golden and firm.

Whilst the meatballs are in the oven, prepare the sauce.

1. Heat the oil in a small saucepan over a low heat.

2. Gently fry the shallots to soften them for a few minutes.

3. Add the passata / chopped tomatoes and heat through until bubbling. Allow to simmer for around 10 minutes.

4. If you prefer a smooth sauce, allow it to cool slightly and blitz with a hand blender.

5. When the meatballs are ready, add them to the sauce and stir, or serve the meatballs and pour the sauce over the top.