Ingredients:

• 2 80g tins of tuna (drained and flaked)
• 1 tomato – diced
• 1/2 cup corn
• 2 garlic cloves – finely diced or pressed
• 2 tbsp mayonnaise
• oregano
• pepper
• dash of lemon juice

Mix the tuna, tomato, corn, garlic and mayonnaise together. Add a dash of lemon juice – this is optional, but I find a dash of lemon juice makes any fish taste better; even if it is just humble tinned tuna!

Add the oregano and pepper to taste, and it’s ready to serve!

Serve with warm toast cut into triangles, and cubes of cheese.

Bon Appetite!

• 200 g / 4 cans of tuna (drained and flaked)
• 200 g mashed potato
• 4 spring onions (chopped)
• 100 g / 1 cup of frozen peas or petit pois (defrosted)
• zest of 1 lemon
• Salt and pepper
• 1 egg, lightly beaten
• 4 tbsp bread crumbs
• 3 tbsp olive oil

For the Mayonnaise

• 4 tbsp mayonnaise
• 1 tbsp lemon juice
• Pinch of red paprika
• Salt and pepper

In a large bowl, mix together the first six ingredients. Slowly add enough egg to bind the mixture together.

Wet your hands, so that the mixture doesn’t stick to you, and shape it into patties – make them roughly the size of your palm and about 1 inch thick. Lightly cover each one with breadcrumbs.

Heat the oil in a frying pan over low-medium heat and cook the tuna-cakes for a few minutes on each side. Be careful when turning them!

In the meantime, mix together the ingredients for the mayonnaise – add salt and pepper to taste.

Serve the hot tuna-cakes with a lemon wedge, the lemon mayonnaise, some green salad and a glass of cold Chardonnay. Bon Appetite!

* You can substitute the tuna for tinned salmon.