Put the tuna, spring onions and herbs (reserve a few for the garnish) into a food processor. Season lightly with pepper.
Pulse on and off until the tuna, spring onion and herbs are finely chopped.
Divide the mixture into 16 pieces and roll each into a small compact ball. Chill until required.
Cook the pasta according to the pack instructions, drain and set aside.
Heat 1 tbsp of the oil in a large frying pan. Add the onion and cook over a low heat for 4-5 minutes or until beginning to soften. Add the garlic and chilli flakes and cook for a further few minutes.
Stir in the tomatoes, stock and honey. Bring to the boil and simmer for 8-10 minutes.
Meanwhile, heat the remaining oil in a frying pan and fry the tuna balls for 1-3 minutes, rolling them around the pan to prevent them from sticking.
Once browned and cooked through, add to the tomato sauce and heat in the liquid for a further minute. Season the sauce with pepper and dash of Tabasco, if liked! Garnish with the reserved herbs and serve.