Fragrant Tuna and Crisp Vegetable Fish Cakes with Red Pepper Jam

Using tinned foods to make something special!


  • 400g tin of tuna in brine
  • 0.50 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
  • 0.50 onion
  • 200 ml white wine vinegar
  • 250 g caster sugar
  • salt and pepper
  • 3 tblsp coriander leaves


  1. Strain the excess liquid from the can of tuna.
  2. Place the tuna in a bowl then add the peppers, breadcrumbs, grated cooked potato, chilli, mustard, coriander, egg yolks and Thai curry paste.
  3. Mix until well combines with a wooden spoon then add salt and pepper to taste
  4. Divide the mix into 6-8 equal pieces.
  5. 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.
  6. Sprinkle with a little fine semolina or flour to lightly coat the tuna fish cakes.
  7. Pan fry in a light oil until lightly coloured on either side.
  8. Pop into the oven for 10 -12 minutes to heat through.
  9. Serve with a little light salad and some of our homemade spicy pepper jam and enjoy!
  10. Jam
  11. Simply pop the roughly cut tomatoes, red peppers, chillies, garlic cloves, onion, sugar and vinegar into a sauce pan.
  12. Simmer for about 20 – 25 minutes over a medium to high heat, boiling until reduced but not yet a syrup.
  13. Allow to cool, Place into the food processor and add the chopped coriander.
  14. Whiz up for about a minute until smooth.
  15. 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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