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Tuna fish cakes

tuna fish cakes

A quick and healthy lunch or dinner meal idea for the whole family to enjoy, that is low in fat and low in salt.

serves 4

preparation time:
45 minutes, plus cooling 

cooking time:
20 minutes


450g (1lb) floury potatoes , peeled and halved
2-3 tbsp of The Co-operative British milk
The Co-operative olive oil
3 spring onions , peeled and finely chopped
2 x (185g) cans tuna fish chunks in spring water , drained
1 tbsp of wholegrain mustard
1 egg , beaten
115g (4oz) fresh breadcrumbs



Cook the potatoes in boiling water until they are tender.

Drain well, add the milk and mash until they are smooth.

Add a little olive oil to a frying pan and cook the spring onions until they are soft, then mix into the mashed potato.

Flake the tuna into the potato mixture and stir in the mustard. Cool.

Once cooled, flour your hands and shape the mixture into 8 cakes.

Brush each cake with the beaten egg and coat them in breadcrumbs.

Lightly brush a baking tray with olive oil and place the cakes on the tray.

Cook in the oven at gas mark 6/200°/fan 180°C for about 20 minutes until the cakes are piping hot.

Serve with The Co-operative Tzatziki Dip and a selection of veg.

This recipe was taken from our From Farm to Fork project.


nutritional values (approx. per serving)



sat fat









low low low low

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