Tuna Fish Cakes
Introduction
Serve with sauce tartare, mayonnaise or thick yoghurt flavoured with crushed garlic and chopped mint, or your favourite chilli sauce, and a green salad with rocket (arugula) with a tangy vinaigrette.
Serves: Makes 12 / Serves 4
Ingredients
1 x 400g (14 oz) can white beans, such as cannellini
2 x 185g (6 oz) cans tuna in oil
Bunch spring onions (scallions), trimmed and chopped
Finely grated zest 1 lemon
1 Tbsp chopped parsley
1 small (size 5) free-range egg, lightly beaten
¼ tsp salt
Freshly ground black pepper to taste
¼ cup panko crumbs or dried breadcrumbs
2 Tbsp olive oil
2 Tbsp butter
Sauce tartare, mayonnaise, yoghurt and garlic, chilli sauce, salad and crusty bread, to serve
2 x 185g (6 oz) cans tuna in oil
Bunch spring onions (scallions), trimmed and chopped
Finely grated zest 1 lemon
1 Tbsp chopped parsley
1 small (size 5) free-range egg, lightly beaten
¼ tsp salt
Freshly ground black pepper to taste
¼ cup panko crumbs or dried breadcrumbs
2 Tbsp olive oil
2 Tbsp butter
Sauce tartare, mayonnaise, yoghurt and garlic, chilli sauce, salad and crusty bread, to serve
Method
1 Drain beans in a sieve, rinse well and drain again. Tip beans onto paper towels and pat dry. Mash beans in a bowl with a potato masher, leaving them a little lumpy. Drain tuna and pat dry with paper towels. Add to beans with spring onions, lemon zest, parsley, beaten egg and salt and pepper. Mix together with a fork.
2 Shape tuna mixture into 12 cakes. If not for immediate use, put tuna cakes on a plate, cover and refrigerate.
3 Tip panko crumbs onto paper towels. Roll tuna cakes in the crumbs one by one. Heat oil in a frying pan (skillet) over a medium heat, then add butter. Add tuna cakes once butter is sizzling and cook on all sides until golden. Serve hot with a sauce of your choice.
