Why Make This Recipe
Tuna fishcakes are a great dish to enjoy for lunch or dinner. They are simple to make, delicious, and packed with flavor. Using canned tuna makes them quick and easy, which is perfect for busy days. Plus, they are a fun way to get some fish into your diet.
How to Make Tuna Fishcakes
Ingredients
- 2 medium floury potatoes, peeled and quartered
- Large knob of unsalted butter
- 1½ tbsp mayonnaise
- 1 unwaxed lemon, finely grated zest only
- 3 spring onions, thinly sliced
- 150g tin of tuna, drained
- 2 slices bread
- 1 egg, lightly beaten
- Plain flour
- Sea salt and freshly ground black pepper
Directions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the potatoes in a saucepan, cover with cold water, and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.
- Drain the potatoes and return them to the pan. Add the butter, mayonnaise, lemon zest, spring onions, salt, and a generous amount of black pepper. Mash together until smooth.
- Stir in the tuna and set the mixture aside.
- Put the bread in a food processor and pulse until it becomes crumbs.
- Put the egg, flour, and breadcrumbs into three separate shallow bowls.
- Shape the tuna mixture into six fishcakes. Coat each fishcake first in flour, then in egg, and finally in breadcrumbs. (Use one hand for the flour and breadcrumbs and the other for the egg to keep your fingers clean.)
- Place the fishcakes on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve hot.
How to Serve Tuna Fishcakes
Tuna fishcakes are best served warm. You can enjoy them with a fresh salad, some tangy tartar sauce, or even a squeeze of lemon on top. They also go well with a side of chips for a heartier meal.
How to Store Tuna Fishcakes
If you have leftovers, let the fishcakes cool down. Place them in an airtight container and refrigerate. They can be stored for up to 2 days. You can also freeze them before baking. Just make sure to wrap them well to prevent freezer burn. When you’re ready to eat them, bake them straight from the freezer for a delicious meal.
Tips to Make Tuna Fishcakes
- Make sure the potatoes are well mashed and smooth for a good texture.
- Experiment with different herbs or spices in the mixture for added flavor.
- Using stale bread for breadcrumbs gives a better texture.
- You can pan-fry the fishcakes for a crispy outer layer before baking.
Variation
Feel free to add other ingredients to the fishcakes, like sweetcorn, peas, or fresh herbs. You can also swap the tuna for salmon or another type of fish if you prefer.
FAQs
Can I use fresh fish instead of canned tuna?
Yes, you can! Just cook the fresh fish before adding it to the mixture.
Can I make these fishcakes in advance?
Absolutely! You can prepare the mixture and shape the fishcakes. Just refrigerate them until you are ready to bake.
Are tuna fishcakes gluten-free?
To make them gluten-free, use gluten-free bread for the crumbs and flour. Always check labels to ensure all ingredients are safe for gluten-free diets.
