Tuna Cakes with Spring Onion Salsa Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
SpecialityMain Ingredient
Interest Group


 Peeled and diced potatoes14 Ounce (400 Gram)
 Canned tuna chunks185 Gram, drained and flaked roughly (In Brine Or Spring Water)
 Lemon juice1 Teaspoon
 Olive oil1 Teaspoon
 Salt To Taste
 Ground black pepper To Taste
For the salsa :
 Spring onions4 , chopped finely
 Cucumber1 Inch, seeds removed and flesh diced finely (1 Number)

Nutrition Facts

Serving size

Calories 202 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.89 g4.4%

Trans Fat 0 g

Cholesterol 8.3 mg

Sodium 286.5 mg11.9%

Total Carbohydrates 21 g7.1%

Dietary Fiber 2.8 g11.2%

Sugars 0.4 g

Protein 16 g32.2%

Vitamin A 3.7% Vitamin C 5.8%

Calcium 1.8% Iron 11.7%

*Based on a 2000 Calorie diet


1. In a saucepan boil the potatoes in lightly salted water for 15-20 minutes, until tender.
2. When the potatoes are just cooked through, drain and mash them.

3. In a small bowl mix together all the salsa ingredients and leave to marinate.
4. Into the mashed potatoes stir tuna, the remaining lemon juice and season to taste.
5. Divide the mixture into eight and shape into small cakes.
6. In a large, non-stick frying-pan heat oil and fry the cakes for 3 minutes.
7. Gently turn them over and cook for a further 2 minutes.

8. Serve two tuna cakes per person with a helping of salsa.