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Wild tuna fish cakes

Prep time
0 mins
Cooking Time
30 mins


msc ecolabel landscape
  • 1 x 415g tinned MSC certified John West tuna- well drained
  • 500g White & sweet potatoes, steamed, cooled, loosely mashed
  • 110g jar capers, well drained or 50g capers
  • 1 bunch dill, leaves only, diced
  • 5 lg spring onions, finely sliced
  • 50g Gherkins, drained, finely diced
  • ½ bunch chives, finely diced
  • 50-100g breadcrumbs, to add as you go
  • 3 free-range eggs, lightly beaten
  • White pepper, to taste
  • Salt, Murray River, to taste

To fry

  • 100g Extra Virgin Olive Oil 
  • 100g Butter

To Serve

  • Whole free-range egg mayonnaise
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick


  1. In a large bowl combine all ingredients except breadcrumbs.
  2. Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
  3. Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
  4. Preheat oil and butter to medium high in a large heavy based fry pan. Have cooling rack and paper towel on hand to drain excess oil.
  5. Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
  6. Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.

Serving instructions

This is a treat for the whole family, it’s quick, easy and uses MSC certified John West tuna. Make this delicious recipe for a summer afternoon snack for the family or whip it up for a summer BBQ party. 
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