Preheat the oven to 200°C.
Grease and line a baking tray with nonstick baking paper. Combine the canned tuna, breadcrumbs, egg and seasoning in a mixing bowl. Mix well with your hands until combined thoroughly. Use lightly oiled hands to shape into boulette shapes. Arrange spaced apart on the baking tray.
Bake for 20-25 minutes until deep golden brown in colour. Towards the end of baking time, cook the papardelle in a large saucepan of salted, boiling water until al dente; usually 8-10 minutes.
Meanwhile, heat the olive oil for the sauce in a saucepan set over a medium heat. Add the crushed garlic and stir it a few times, allowing it to flavour the oil for a minute. Remove the garlic and add the chopped tomatoes. Bring to a simmer, then adjust the seasoning to taste and remove from the heat. Drain the pasta and remove the tuna boulettes at the same time. Spoon the pasta onto serving plates and top with some of the sauce.
Arrange a few boulettes on the plates and garnish with sprigs of basil and some grated mozzarella before serving.