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Zia Mirella says this is another of her recipes that you can make the day before – wrap them well in  wrap and keep in the fridge for the next day.

Ingredients:

400g of cooked Tuna fish – get the best tinned Tuna in brine

6 medium sized potatoes

A small bunch of chopped up parsley

A small cup of Extra Virgin Olive Oil

A dash of salt and pepper

Preparation:

Peel the potatoes and cut into medium sized pieces and cook until soft.

Mash the potatoes in your mixer

Drain the canned tuna.

Mix the mashed potatoes, the tuna, the parsley, olive oil and salt and pepper.

Form into oval balls ( A suggestion from Zia Mirella – try to make them a fish shape and if you have some capers in your pantry , use them to make eyes on the fish.

Heat up the Extra Virgin Olive Oil in a large non stick frying pan and gently cook the fish cakes on both sides until they are slightly browned.

Zia Mirella says this is another of her recipes that you can make the day before – wrap them well in  wrap and keep in the fridge for the next day.

Serve with a bowl of mayonnaise  .

These Tuna Fish cakes are very nice served with a simple tomato salad.

They are also great to take on picnics on hot summer days.