- 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
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.
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.