Tuna Fish Cakes

Recipe Description

Tuna Fish Cake has a remarkable combination of tastes that makes it a true masterpiece. Tuna, potato and bacon are infused with rich Omani herbs in this dish which is served with a refreshing orange and grapefruit citrus salad as well as a blood orange reduction.This recipe was included in the Dilmah Real High Tea Global Challenge 2015.

Recipe Directions

Tuna Fish Cakes

• Peel the potatoes and add them to lightly salted water. Boil the water until the potatoes become soft. Drain out the water and mash the potatoes. Set it aside.
• Cook the fish and finely shred it with a knife. Combine the fish with the boiled and mashed potatoes.
• Add two tablespoons of cooking oil to a frying pan and place it on a medium heat. Add in the onion, black pepper, paprika, parsley, thyme, salt, chilli, garlic powder and bacon. Sautee the mix until it becomes golden brown. Set it aside.
• Add the spices to the fish and potato along with egg yolks. Mix it all together.
• Form patties with ½ inch to ¾ inch thickness and 3 inch diameter using the fish, potato and spice mix.
• Pan fry the patties until golden brown.

 

Method for accompaniments

• Reduce the blood orange juice with sugar and set it aside.
• Use segments of orange and grapefruit and marinate it with cilantro. In a vacuum pack seal the mix with vinegar, oil, Sambuca and water in and steam it for 40 minutes at 90C.
• Place 10 cloves of garlic in milk, bring to boil and strain. Repeat the process three times.
• Combine the garlic with mayonnaise and blend well.
• Serve the fried tuna cakes with the orange and grapefruit citrus salad, garlic aioli as well as the blood orange reduction.