Meals and Courses

  • 2 x 425 g (14 oz) cans tuna in olive oil, drained
  • 300 g (10 oz) ricotta cheese
  • 6 spring onions, finely chopped
  • grated rind and juice of 1 lime
  • 1 tablespoon chopped dill
  • 1 egg, beaten
  • 3 tablespoons extra virgin olive oil
  • 100 g (3½ oz) baby rocket leaves
  • salt and black pepper

Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg and salt and pepper to taste with a wooden spoon. Reserve 2 teaspoons of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7 cm (3 inches) across.

Heat half the oil in a frying pan, add the fish cakes, in 2 batches, and cook over a medium heat for 4–5 minutes on each side until golden. Reduce the heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked fish cakes warm in a preheated oven, 160° (325°F), Gas Mark 3, while you cook the remainder.

Meanwhile, whisk the remaining oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise (see below).

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