Baked Tuna Fish Cakes

    (24)
    1 hour

    These delicious fish cakes can be served as a starter, appetiser or part of a main course. Tuna is blended with vegetables and seasonings, formed into fish cakes and baked to perfection.


    25 people made this

    Ingredients
    Serves: 9 

    • 1 3/4 (400g) tins tuna chunks in brine, drained and flaked
    • 110g breadcrumbs
    • 1 courgette, grated
    • 1/2 green pepper, chopped
    • 75g onion, finely chopped
    • 50g spring onions, chopped
    • 2 cloves garlic, pressed or finely chopped
    • 1 teaspoon finely chopped Scotch bonnet chilli or to taste
    • 115g low fat cottage cheese
    • 4 tablespoons half fat soured cream
    • 2 eggs
    • 1 lime, juiced
    • 1 tablespoon dried basil
    • 1 teaspoon ground black pepper
    • salt to taste
    • 2 eggs
    • 140g dry polenta (or cornmeal)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil and spray with oil.
    2. In a large bowl, thoroughly mix the tuna, breadcrumbs, courgette, green pepper, onion, spring onions, garlic, chilli, cottage cheese, soured cream, 2 eggs, lime juice, dried basil, pepper and salt.
    3. Beat the remaining 2 eggs in a shallow bowl. Place polenta in another bowl.
    4. Scoop up about 4 tablespoons of the tuna mixture and gently form it into a compact fish cakes. Dip both sides of into beaten egg and then press into polenta. Place the fish cakes onto the prepared baking tray. Spray the tops of the cakes with cooking oil spray.
    5. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Turn over and spray with cooking oil spray. Bake until the fish cakes are cooked through and lightly browned, about 20 more minutes.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (21)

    by
    50

    I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only chose this recipe because I could make it work with what I had on hand. My changes were modest: I didn't have any green onions, garlic, jalapenos, or sour cream so I substituted with regular onions, garlic powder, bottled hot sauce, and plain yogurt. I didn't have enough cornmeal, so I wound up using a cornmeal/flour mix. I liked these a lot and think they would be even better if I hadn't made so many substitutions. I didn't make a sauce, but next time I will. I'll probably try the cilantro-lime mayonnaise from the crab and noodle cakes with cilantro lime dressing on this site.  -  24 Jul 2009  (Review from Allrecipes US | Canada)

    by
    18

    I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shredded zucchini from the summer crop. When using frozen zucchini I used 2 cups - it thaws & juices seep out reducing down to 1 C. Don't let the jalapenos scare you off. My kids didn't know they were in there and asked for thirds. The recipe makes enough for us to eat two meals & great for leftovers. I'm going to try and sub out salmon next time for the tuna.  -  02 Apr 2010  (Review from Allrecipes US | Canada)

    by
    14

    use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE  -  29 Jan 2011  (Review from Allrecipes US | Canada)

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