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Rebecca Stock's Tuna Cakes with Cheese Sauce

Serves 4

Ingredients

  • Tuna Cakes
  • 4-5 large (700g) potatoes, peeled and roughly chopped
  • 10g butter
  • 1/4 cup milk
  • 1 small onion, finely diced
  • 425g can of tuna in spring water
  • 1/2 cup grated cheddar
  • olive oil, to panfry
  • Cheese Sauce
  • 40g butter
  • 1/4 cup plain flour
  • 500ml milk
  • 1/2 cup grated cheddar, extra
  • green salad and lemon wedge, for serving
Download Recipe (PDF)

Method

  1. 1. Boil the potatoes until tender and mash with butter and milk until smooth. Drain the tuna, reserving the liquid for the sauce. Stir the tuna, onion and cheese into the potatoes and season with salt and pepper. Roll 1/3 cup measures of the mixture into balls and flatten slightly.
  2. 2. Heat about 1 tablespoon olive oil in a non-stick fry pan over medium heat. Add the balls and cook for a few minutes on each side until golden and then gently turn and cook until golden and warmed through. They will be quite soft, but will firm up upon standing.
  3. 3. To make the sauce, melt the butter in a saucepan over low heat, stir in the flour and cook for about 30 seconds until it smells nutty, whisk in the milk and keep stirring over medium heat until the sauce thickens. Stir in the cheese, season with salt and pepper and add some of the liquid from the tuna for flavour (to taste).
  4. 4. Serve warm tuna cakes drizzled with sauce and accompanied by green salad and lemon wedges.

Tips / Handy Hints

Preparation time: 20 minutes Cooking Time: 30 minutes “Other ingredients can be added to the tuna cakes, such as corn, shallots, parsley, dill etc. I have tried coating them in bread crumbs too but it’s not necessary, my kids seem to just like them done simply - I think it's the cheese sauce they like the best!”

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