serves 4
preparation time:
15 minutes
cooking time:35 minutes
from the cupboard
198g The Co-operative skipjack tuna steak in brine, drained and flaked
spray oil
ingredients to buy
450g The Co-operative Farms British Maris Piper potatoes, peeled and cut into chunks
4 trimmed salad onions, chopped
2 tbsp fresh parsley, chopped
2 lemons, 1 rind grated and 1 cut into wedges
black pepper
1 medium-sized egg, beaten
180g The Co-operative Continental mixed salad leaves
method
Boil the potatoes for 10-15 mins, until tender. Drain, mash and transfer to a bowl to cool.
Preheat the oven to 200°C/Gas 6.
Put the tuna in the bowl with the potato. Stir in the salad onions, parsley and lemon rind and season with black pepper. Mix gently to combine.
Fold the egg into the tuna mixture, then shape it into 4 fishcakes.
Spray a non-stick baking sheet with oil and lay the fishcakes on it. Bake in the oven for 20 mins, until golden.
Serve with the salad leaves and lemon wedges.
nutritional values (approx. per serving)
|
calories |
fat |
sat fat |
sugars |
salt |
|
155 |
2.6g |
0.7g |
2.1g |
0.5g |
|
|
 |
|
|
|
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