Ingredients
Ingredients
- 4 small carisma potatoes, skin on, cut into 2cm cubes
- Sea salt and pepper to taste
- 2 x 185g MSC certified Coles Simply tuna in springwater (look for the MSC blue fish tick label), drained
- 3 spring onions, finely sliced
- 2 tablespoons capers, roughly chopped
- 2 tablespoons dill, chopped
- 1 lemon
- 1 long green chilli, finely chopped
- 4 free range eggs
- 1 cup plain flour for dusting
- 3 cups panko breadcrumbs
- Oil for frying
Sauce:
- 2/3 cup (156g) mayonnaise
- 2 tablespoons cornichons (small pickled gherkins), chopped
- 1 hard boiled egg, peeled, chopped (boil for approx. 10 mins)
- 1 heaped teaspoons Dijon mustard
Salad:
- 1 small bulb fennel, shaved
- ½ cup (118 g) flat leaf parsley, picked
- 2 baby cos lettuce, washed, chopped
When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.
Method
Method
- Add the chopped potatoes into a small pot of salted water and place onto a medium-high heat. Bring up to a simmer and cook for 10 minutes, or until the potatoes are tender. Drain and set aside to cool. Once cool, place into a large mixing bowl and mash with the back of a fork. Add In the MSC certified sustainable tuna, ¾ of the sliced spring onion, half (1 tablespoon) of the capers, half (1 tablespoon) of the dill, zest from ½ the lemon, green chilli and 2 of the eggs, salt and pepper. Stir everything together until well combined. Divide the mixture into 8 even balls then shape into patties.
- Place the flour, eggs (whisked) and breadcrumbs into 3 separate bowls. Dust the patties with flour, then into the egg then coat in breadcrumbs. Place onto a tray and repeat until all the patties are coated. Heat ½ cm of oil in a large frying pan over a medium heat. Add in 4 of the patties and cook for 2-3 minutes each side, or until golden and crisp. Remove from the pan and drain on kitchen paper. Repeat with the remaining patties and season lightly with salt.
- For the sauce, mix together mayonnaise, 1 tablespoon of capers, 1 tablespoon of dill, remaining spring onion, cornichons, chopped hard boiled egg, zest and juice from ½ the lemon, mustard and a pinch of salt in a bowl. Place the fennel, parsley and lettuce into a mixing bowl with 2 tablespoons of the sauce and toss to coat.
- To serve, place the patties onto serving plates along with the salad, a spoonful of the sauce and extra lemon wedges on the side.
This is a really affordable MSC certified sustainable seafood recipe that could easily be spotted on the menu at a fancy Bistrot. The key is to use flavours that enhance the tinned fish - things like capers, dill, green onion and of course lemon!
Serve them warm with a crisp salad for an easy midweek meal or pop them in a warm burger bun with some cheese and lettuce for a fun weekend treat. Or you can place in burger buns to along with the salad and sauce to make fish burgers.
These are a great way of getting MSC certified sustainable seafood on your menu without having to spend loads of money.
Sustainable Seafood Guide
Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.
