• 4 baking potatoes, peeled and cut into cubes
  • 2 medium free-range eggs, beaten
  • 400 g tinned tuna steak in springwater, drained
  • 14 g fresh flat-leaf parsley, washed and finely chopped, plus extra to garnish
  • 120 g fresh white breadcrumbs (made using 4 slices of white bread, crusts removed)
  • 1 tbsp sunflower oil
  • 300 g deli style coleslaw, to serve


  1. 1

    Put the potatoes in a large pan of cold water. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until tender. Drain and mash, then stir in half the beaten eggs.

  2. 2

    Preheat the grill to a medium-high heat. Flake the tuna into the mashed potato and stir through the parsley. Season with black pepper to taste. Form the mixture into 8 evenly sized cakes. Put the breadcrumbs and the remaining egg onto two separate plates. Dip each fish cake into the egg and then roll in the breadcrumbs to coat.

  3. 3

    Place the fish cakes onto a baking tray and grill for 15 minutes, turning once. Brush them with the sunflower oil for the last 5 minutes of grilling.

  4. 4

    Serve the fish cakes with the coleslaw on the side.

Nutritional Details

Each serving provides
  • Energy 5045kj 1205kcal 60%
  • Fat 20.3g 29%
  • Saturates 2.5g 13%
  • Sugars 10.7g 12%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

187.2g carbohydrate 18.9g fibre 58.9g protein

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