Tuna cakes with tzatziki

Heart outline Heart 2 people Clock graphic 40 Min Cutlery circle Serves 4


For the tzatziki:

  • ½ a large cucumber
  • ½ tsp salt
  • 150g non-fat Greek yoghurt
  • 2 tsp lime juice
  • 1 tbsp fresh coriander, chopped

For 12 tuna cakes:

  • 2 tbsp vegetable oil
  • 2 shallots, peeled and roughly chopped
  • 2 tbsp soy sauce
  • 4 x 120g tins of John West Tuna No Drain
  • 1 tbsp fresh ginger, grated
  • 1 egg, beaten
  • 2 spring onions, finely chopped
  • 1 tbsp breadcrumbs
  • 2 tsp sesame oil
  • 3 tbsp coriander, chopped

Step 1

Slice the cucumber in half lengthwise and use a teaspoon to scrape out the seeds. Coarsely grate the cucumber into a sieve placed in the sink. Sprinkle over the salt and leave to sit for 10 minutes, then squeeze out as much water from the cucumber as possible.

Step 2

Mix the grated cucumber with the remaining tzatziki ingredients. Refrigerate until needed.

Step 3

Heat half of the oil in a frying pan over a medium-high heat and cook the shallots for 5-7 minutes until softened. Add the soy sauce and remove from the heat.

Step 4

Add the shallots to a mixing bowl along with the remaining ingredients for the tuna cakes.

Step 5

Divide the mixture into 12 and shape into small cakes. Heat the remaining oil in the pan over a medium-high heat and cook the tuna cakes for 5-7 minutes until golden brown and cooked through.

Step 6

Serve hot or warm with the tzatziki on the side.

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