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Wild tuna fish cakes

Prep time
0 mins
Cooking Time
30 mins
Serves
4

Ingredients

  • 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

Method

  1. In a large bowl combine all ingredients except breadcrumbs.
    Wild tuna fish cakes - Step 1
  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.
    Wild tuna fish cakes - Step 2
  3. Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
    Wild tuna fish cakes - Step 3
  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.
    Wild tuna fish cakes - Step 4
  5. Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
    Wild tuna fish cakes - Step 5
  6. Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.
    Wild tuna fish cakes - Step 6

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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