Whenever I think of tuna I imagine healthy eating and lots of protein. This is true in that tuna is a very lean fish packed full of protein and muscle tissue building properties. Most fitness experts recommend eating a tin or two of tuna (in brine) as an aid to repairing muscles after a long, strenuous workout or run. Even though tuna is lean and low in calories one must remember that the preparation thereof is important otherwise you’ll just defeat the object of healthy eating and weight loss if you’re going to smother it in full cream mayonnaise for example.
I’m not entirely sure how healthy and low in calories my tuna cakes recipe is and I can honestly say that I didn’t make them with “diet” or “healthy eating” in mind. My recipe is full of breadcrumbs which I know is not healthy, but you can always substitute that for a boiled, mashed potato if you prefer a healthier alternative.
You will need:
125ml oil for frying
2 tins of tuna chunks in brine
2 tablespoons of capers (chopped)
2 slices of bread soaked in milk
50g dried breadcrumbs
Zest of 1 lemon
Pinch of smoked paprika
Drain the bread and mash with a fork. Add the dried breadcrumbs, capers, zest, and paprika and mix well. Drain the tuna from the brine and mix in to mixture together with the egg. Combine well and shape into medium sized cakes. Heat the oil in a large heavy based saucepan. Fry cakes in batches until golden brown and crisp. Serve with a green salad or coleslaw.