Archives for posts with tag: tuna

After making my Harissa salmon last Friday I had a jar of Harissa to use up. These burgers were AMAZING. I made 4 big ones and had scoffed them within 24 hours.

[prep 10 mins, 25 min cooking time @ 170 degrees C / serves 4]

1) peel and chop one large sweet potato, place in a pan of boiling water and cook til soft.

2) in a large bowl, empty 2 tins of tuna. Grind in pepper, break an egg into it and add 2-3 tsp of Harissa paste.

3) mash the sweet potato and add to the tuna bowl, mix it all together.

4) set aside a plate and pour breadcrumbs on it – I used bashed up oat cakes and seeds as I’d run out of regular breadcrumbs.

5) wet your hands, form the fish mix into patties and place in the breadcrumbs.

6) place on a lined baking tray and bake for 20-25 mins at 170 degrees C.

Serve in a bun or with salad and a sprinkle of feta.


I’ve named these ‘tuna cupboard fish cakes’ because they are made with whatever was left in my cupboard and fridge. Cupboard a weird word. The more you look at it the more you think, that should be a board for cups. Anyway, these fish cakes are super quick and easy. I made four and saved 2 for another day. 

1) peel and chop 1 medium sized sweet potato. Place in a pan of water and boil til softened.

I also added 1 chopped brocolli floret to the pan as it needed using up. 

2) in a bowl, place 1 drained tin of tuna, and 2 chopped Spring onions.

3) mash the sweet potato and add to the tuna mix.

4) line a baking tray with foil, and heat the oven to 170 degrees C.

5) in a dish, bash up 3-4 crackers and a handful of mixed seeds.

6) form patties with the fish and potato mix, and roll in the ‘breadcrumb’ mix. Pat down and place on the baking tray.

7) oven for 20 mins (I also added frozen oven chips at this point because I didn’t have any real potatoes, sorry!)

8) for the mushy peas – boil in a pan of water on the hob, drain, mash and stir in some cream cheese like Philadelphia to smoothen it.

I served all mine up with a big dollop of tomato ketchup. Happy days. 

 I wanted a fresh tasting dinner last night. I got the inspiration for the tuna from this BBC Good Food recipe and had it with a sort of tabbouleh bed of quinoa with fresh tomatoes and red onion. It definitely tasted fresh and light for a warm summery evening.

1) cook the quinoa (I use a bulgar wheat mix from Tesco) according to packet instructions.

2) create a marinade for the tuna – mix olive oil with paprika, cumin, chilli powder, minced garlic, lemon juice and chopped coriander (I keep mine in the freezer so it lasts longer).

3) rub the marinade on the tuna and leave to one side.

4) chip half a red onion and 1 salad tomato and leave to one side.

5) fry the tuna in a griddle pan for 3-4mins each side til cooked.

6) mix the onion and tomato, raw, into the quinoa and season with salt, pepper and dried basil.

Start to finish in less than 30 mins!

 This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

This is a super filling, power lunch, which should help me run 10k tonight (that’s the plan anyway!).

1) boil a pot of wholemeal pasta.

2) drain pasta and return to pan. Stir in a spoonful of butter and a handful of grated cheddar.

3) add a tin of tuna steak and a tin of sweetcorn. Stir on the heat so the cheese and butter melts.

4) stir altogether and add a grind of black pepper.

Pop in tuppaware, grate some cheese on the top, and take to work. I have mine cold but you could warm it up.

Been thinking about these allllllll day. Then I got home and realised I didn’t have an egg. So, I tried them without. And ended up baking them after frying cuz they kept falling apart funnily enough! Anyway, after 10 mins I plonked them on some rocket, sploodged on ketchup and they were amaze!

1) peel, chop and boil one big ish potato.

2) drain and mash the potato. Mash in one tin of tuna and half a tin of sweetcorn.

3) form into patties and roll in breadcrumbs (I missed the roll in beaten egg step so probs do that before breadcrumbs).

4) fry until golden brown.

5) I ovened mine for 10 mins, but if yours are keeping their shape then well done!

6) plonk on some rocket.

Yummy in my tummy!


I wish quinoa wasn’t so middle class. It’s weird that it has that rep since it’s not that expensive, a little goes a long way and it’s super tasty and versatile.

1) Cook quinoa according to packet instructions.

1.5) Drizzle olive oil onto tuna steaks, crush a garlic clove and sprinkle rosemary over the fish. Leave to marinate.

2) Cook vine tomatoes in a pan with olive oil, medium heat for 5 and then low for 15 mins. Add fresh or dried basil towards the end.

3) Saute spinach and crumble in some feta. Mix together with quinoa, add a spoonful of flour and form into patties. Fry for 4-5 mins either side.

4) Cook tuna in a griddle pan for 4 mins or so either side.

5) Serve with green veg or whatever you fancy.