Tuna Patties

Tuna Fish Cakes

Tuna Fish Cakes

Ingredients

  • 500g of golden delight potatoes – cut into 2cm cubes
  • 425g of tuna – drained
  • 2 cups of McCain Peas, Corn and Carrot mix – cooked and cooled
  • 2 eggs
  • 1 ¼ cups of breadcrumbs
  • ¼ cup of chopped shallot greens
  • 2 lemons
  • Salt and pepper to season
  • Chips – to serve
  • Mixed green leaves, dressed – to serve
  • Tartar sauce – to serve
  • Vegetable oil to fry

Method

  1. Add diced potatoes to a large pot of cold salted water, bring to the boil over a high heat and allow to simmer for 8-10 minutes or until to potatoes are soft to touch.
  2. Meanwhile, place drained tuna in a large mixing bowl and use a fork to break into flakes. Add McCain Peas, Corn and Carrot, 2 tbs of lemon juice, shallots, eggs, season with salt and pepper and mix well to combine.
  3. Drain potatoes, mash and allow to cool to just above room temperature. Add potatoes and ¼ cup of breadcrumbs to tuna mixture and mix well to combine. Divide into 12 even portions and shape into 6cm patties.
  4. Place remaining breadcrumbs in a small bowl and coat each pattie.
  5. In a large fry pain add vegetable oil to coat the base and heat over a high heat, reduce heat to medium and add tuna patties in batches, cooking for 4 minutes each side or until golden. Repeat with remaining patties and allow to drain on paper towel once cooked.
  6. Serve with McCain Italian Herbs Mini Roasts, salad and tartar sauce.

Enjoy!

Advertisements

Sushi! Tuna Nori Maki

Sushi - Tuna Nori Maki

Turning Japanese, I think I’m turning Japanese, I really think so.

Tuna Nori Maki Sushi – Tuna Seaweed Rolled Sushi.

Ingredients

  • 2 cups of rice – sushi, arborio or medium grain rice will do
  • 2 cups of water
  • 1/2 cup of rice wine vinegar
  • 1/2 tsp salt
  • 1 1/2 tbs caster sugar
  • 1 tin of tune chunks in springwater
  • 2 tbs whole egg mayonnaise
  • 2 shallots – only the white part, cut down the centre and finely sliced
  • 1 large carrot finely grated
  • 1 cucumber, seeds removed, sliced
  • 1 avocado sliced
  • 1 packet of dried nori
  • small bowl of water

Method

  1. Add rice and water to rice cooker and switch to cook. If you don’t own a rice cooker you should seriously consider buying one. You can get the very cheaply and they are amazing and always produce light, fluffy, well cooked rice.
  2. Once the rice has cooked, transfer to a bowl and allow to cool.
  3. Add rice wine vinegar, sugar and salt to a small pan on low heat and stir until the sugar and salt have dissolved. Many people add the ingredients directly to the rice without allowing them to dissolve, however this will result in a gritty rice and uneven flavour distribution.
  4. Add the mixture to the rice, stir and allow to come to room temperature.
  5. Drain the tuna to remove as much excess liquid as possible, add to a medium sized bowl with mayonnaise, carrot and shallots and mix until well combined.
  6. Carefully remove the nori sheet from the packet and place shiny side down on a dried surface. Cover 3/4 of the sheet in a thin layer of the rice mixture, try for no more than 3-4 grains high. The rice should extent from side to side on the nori and finish 3/4 from the top.
  7. Form a line of the tuna mix down the centre of the nori extending from side to side. Place a slice of the cucumber and avocado alongside the tuna mix.
  8. Dip your fingers in the small bowl of water and run along the exposed end of the nori sheet.
  9. Take hold of the front of the nori sheet and lift slightly, using a very quick motion roll the nori into a circle, speed is key here if you hesitate it WILL all fall apart.
  10. Repeat.
  11. Allow to rest until the nori has softened. Slice the nori maki into 1-2cm pieces.
  12. Serve with chopped chilli in soy sauce and wasabi. You can also serve it with kewpie if you wish.

Kampai!