Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare
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Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare
Recipe by Courtney Roulston
Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
3 Carisma potatoes, skin on, roughly chopped
2/3 cup frozen peas
2 x 185g Coles MSC tuna, drained
3 green spring onions, finely sliced
¼ cup dill, chopped, plus extra to serve
2 tablespoons of capers, chopped, divided
5 Coles free range eggs
2 tablespoons plain flour, plus extra for dusting
3 cups panko breadcrumbs
Oil for frying
½ cup Coles whole egg mayonnaise
1 tablespoon cornichons, finely chopped
2 teaspoons Coles Dijon mustard
½ long green chilli, finely chopped
1 lemon
Coles Sea salt
Coles Black pepper
METHOD
Place the potatoes into a pot of salted water over high heat. Bring up to the boil and cook for 10 minutes, or until tender. Add the peas and cook for a further 2-3 minutes,then drain. Mash the potatoes and peas until smooth, and set aside to cool slightly. Boil 2 of the eggs in a small pot of salted water for 8 minutes, then peel and set aside.
In a large mixing bowl add the drained tuna, salt, pepper, one of the eggs, two of the spring onions, dill, half the capers and flour. Add in the cooled potato mixture and mix well until combined.
Place one cup of flour, two of the eggs and breadcrumbs in three separate mixing bowls. Shape the tuna mixture into 8 patties, then dust each one in the flour, dip in egg, and coat in breadcrumbs.
Heat the oil over a medium heat. Add the tuna patties in batches and cook for 2–3 minutes each side, or until golden and crisp. Season with salt and set aside on a paper towel to drain.
Mix the mayonnaise with remaining spring onion, remaining capers, cornichons, mustard, chilli, zest and juice of ¼ lemon, and the chopped boiled eggs.
Serve the tuna cakes with the sauce, lemon wedges, and a green salad on the side.
