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Ingredients

For the salsa

  • 2 tbsp olive oil
  • 1 red onion, peeled & finely diced
  • ½ tsp caster sugar
  • 1 tbsp red wine vinegar
  • Zest of ½ lemon
  • 2 large roasted red pepper, diced
  • 12 cherry vine tomatoes, cut in half
  • 2 tbsp fresh basil, chopped
  • 1 tbsp chopped chives

For the tuna fish cakes

  • 800g left over cold mashed potato
  • 110g tin Tuna in Olive Oil, drained & flaked
  • 1 tbsp chopped chives
  • Zest of ½ lemon
  • 2 spring onions, trimmed & thinly sliced
  • Sea salt
  • 4 tbsp plain flour
  • 2 eggs, beaten
  • 150g fresh white or panko breadcrumbs
  • 1 tsp Smoked paprika
  • 1 tsp Sesame seeds
  • 3-4 tbsp olive oil

For the lemon mayonnaise

  • 4 tbsp mayonnaise
  • Zest of ½ lemon
  • 1 tbsp chopped chives

Method

For the salsa

  1. Heat a frying pan with the olive oil
  2. Add the diced red onion followed by the caster sugar, vinegar and lemon zest
  3. Add in the red peppers & tomatoes
  4. Stir to combine & cook for a further 2 minutes
  5. Season to taste and if required add in more vinegar or sugar
  6. Turn off the pan, add in the basil, chopped chives & mix well

For the lemon mayonnaise

  1. Mix the mayonnaise, lemon zest and chives together and set aside until required

For the tuna fish cakes

  1. In a large mixing bowl, place the mashed potato, flaked tuna pieces, chives, lemon zest (retain a little for the crumb) and spring onion
  2. Season with sea salt
  3. Mix well until combined
  4. Using a small ice-cream scoop, shape the mixture into evenly sized balls and shape into patties using your hands
  5. Place the flour on a plate
  6. Place the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish. Line the dishes side by side with the flour first followed by the egg and then flour
  7. Add the smoked paprika, sesame seeds and remaining lemon zest into the breadcrumbs and mix to combine
  8. Dust the tuna fish cakes in the flour, carefully dip them in beaten egg and then coat in the breadcrumbs.
  9. Repeat for each of the patties
  10. Heat the oil in a large heavy-based frying pan over a medium heat
  11. Shallow fry the fish cakes in batched for 3-5 minutes on each side until crisp and golden
  12. Drain well on kitchen paper

To serve

Serve the tuna fishcakes on warmed plates along with the salsa and side serving of lemon mayonnaise.