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    • Tuna Fish Cakes

    Mark Sharron
    Easy
    45 minutes
    1-2
    Amount Per Serving: Calories 2150; Fat 6g; Carbs 11g; Protein 12g
    Tuna Fish Cakes are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. Made with canned tuna, breadcrumbs, onions, celery, mayonnaise, and seasonings, these tasty cakes are sure to be a hit with the whole family. They are also a great way to use up leftover tuna and can be served with a variety of accompaniments for a complete meal.      
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    Ingredients

    • 1 can (6 ounces) tuna, drained
    • 1/2 cup plain breadcrumbs
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup mayonnaise
    • 1 egg
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried parsley
    • 1/4 teaspoon dried dill
    • Vegetable oil, for frying

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.