• 250g Fresh Tuna
  • 300g Potatoes
  • 50g Onion
  • 5g Thyme
  • 2 Egg Yolks
  • 5g Parsley
  • 15g Bacon
  • Salt to Taste
  • 2.5g Chilli
  • 5g Paprika
  • 5g Garlic Powder
  • 10g Black Pepper
  • 5g Dried Oregano
  • 10g Cilantro
  • Cooking Oil


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Cook Time

0 Mins

Prep Time

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.