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Tuna cakes with tzatziki
40 Min Serves 4
Ingredients
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
Made with
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
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.
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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