Using tinned foods to make something special!


  • 400g tin of tuna in brine
  • 0.5 red and yellow pepper (diced finely)
  • 80 g fresh breadcrumbs
  • 3 medium potatoes (cooked and grated)
  • 1 red chilli (de-seeded and finely diced)
  • 1 tsp wholegrain mustard
  • 1 tblsp chopped coriander
  • 2 egg yolks
  • salt and pepper to taste
  • 2 tsp panaeng thai curry paste or red thai curry paste
  • red pepper jam
  • 3 ripe plum tomatoes
  • 3 red peppers
  • 2 garlic cloves
  • 1 red chilli
  • 0.5 onion
  • 200 ml white wine vinegar
  • 250 g caster sugar
  • salt and pepper
  • 3 tblsp coriander leaves


  • Strain the excess liquid from the can of tuna.
  • Place the tuna in a bowl then add the peppers, breadcrumbs, grated cooked potato, chilli, mustard, coriander, egg yolks and Thai curry paste.
  • Mix until well combines with a wooden spoon then add salt and pepper to taste
  • Divide the mix into 6-8 equal pieces.
  • Now shape the mix with your hands to form little potato cakes being quite firm with your hands to bind them into the correct shape.
  • Sprinkle with a little fine semolina or flour to lightly coat the tuna fish cakes.
  • Pan fry in a light oil until lightly coloured on either side.
  • Pop into the oven for 10 -12 minutes to heat through.
  • Serve with a little light salad and some of our homemade spicy pepper jam and enjoy!
  • Jam
  • Simply pop the roughly cut tomatoes, red peppers, chillies, garlic cloves, onion, sugar and vinegar into a sauce pan.
  • Simmer for about 20 – 25 minutes over a medium to high heat, boiling until reduced but not yet a syrup.
  • Allow to cool, Place into the food processor and add the chopped coriander.
  • Whiz up for about a minute until smooth.
  • Tip: Lovely with the tuna fish cakes, spring rolls, warm chicken salad or as a dip for prawns and lasts for months in the fridge.

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