Tuna cakes with tzatziki
40 Min 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
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
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.
Mix the grated cucumber with the remaining tzatziki ingredients. Refrigerate until needed.
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.
Add the shallots to a mixing bowl along with the remaining ingredients for the tuna cakes.
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.
Serve hot or warm with the tzatziki on the side.
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