I don’t eat anywhere as much fish as I should but I find that if I make recipes using it that are full of flavour than it is more likely to entice me to do so. One such recipe includes tuna. Tuna is rich in omega 3 fatty acids which reduces cholesterol levels in arteries and blood vessels. Two portions a week can help reduce LDL (low density lipoproteins) thus reducing the risk of coronary heart disease. Tuna also contains selenium which is an antioxidant and helps fight off free radicals thus reducing the risk of illness. This is just the tip of the iceberg as tuna has many more benefits. Tuna cakes are a great way to increase your fish intake and these are packed with all sorts of nutrients too. In addition the tuna recipe also contains anchovies and these too contain omega 3. Combined with the immune boosting properties that the garlic and onion bring with them this is not just a tasty and healthy food it is great to help ward off illness and to fight it.
So without further ado I give you my recipe for:
Tuna Fish Cakes
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For the fish cakes:
2 120g tins tuna steaks
1 slice of brown bread
1 tin of anchovies
2 small onions
2 tbs chopped coriander
2 medium eggs
3tbs Worcestershire sauce
oil for shallow frying
For the garlic and lime mayonnaise:
1 small clove of garlic grated
black pepper to taste
3tbs lime juice
grated lime rind optional, it adds more flavour and also adds a touch of colour
For the mayo:
Spoon the mayo into a small bowl then add in all the prepared ingredients.
Cover with cling film and place n the fridge for the flavours to infuse.
For the fish cakes:
Break up the bread into crumbs either by hand or in a food processor.
Break up the chinks of tuna.
Chop the anchovies.
Chop the onions.
Give the eggs a quick light whisk.
Combine all the fish cake ingredients in a bowl.
Mould the mix into small burger shapes or balls (the number you make will vary depending on their size).
Place them n hot oil cooking for approx. 5 minutes each side. You will need to do this in batches. Cooking times will vary according to the heat of the oil and the thickness of the fish cakes. Once they are a dark golden colour they are ready.
Place the fish cakes on some kitchen towel and allow the oil to be soaked up. Repeat with fresh towel on the other side of the fish cakes but be quick as they are best served hot / warm.
Take out the mayonnaise from the fridge, spoon some into a pretty serving dish and place that with the fish cakes.
This can be served with salad or vegetables for a yummy and healthy meal.