Seared Tuna Cakes with Warm Oriental Salad

A sesame seed crust adds crunch to Alan Coxon's zesty fish cakes with fast, herby salad dressed in lime and nam pla
By Alan Coxon
Seared Tuna Cakes with Warm Oriental Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the tuna cakes:

  • 450 g tuna, skinned and bones removed
  • 1/4 tsp cayenne pepper
  • 2 tbsp soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • 30 g capers, chopped
  • 4 tbsp peanut oil, or corn oil
  • 100 g sesame seeds

For the oriental salad:

  • 1/2 cucumber, (about 15cm), peeled and sliced into thin strips
  • 2 spring onions, shredded
  • 50 g coriander leaves
  • 15 mint leaves, shredded
  • 2 fresh red chillies, seeds removed and chopped
  • 50 g flat leaf parsley, chopped
  • 2 limes, juice only
  • 50 g chives, snipped
  • 4 tbsp fish sauce
  • 1 tbsp palm sugar, or light brown sugar
  • 2 tbsp sesame oil
  • 100 g spinach leaves


1. Finely chop the tuna by hand or in a food processor and place the mince in a clean bowl. Add the cayenne pepper, soy sauce, olive oil, lemon zest and juice, and the capers to the tuna and mix well. Divide the mixture into four equal-sized portions and shape into patties,

2. Heat the peanut or corn oil in a heavy-based frying pan. Roll the tuna cakes in the sesame seeds until they are well coated. Place the cakes in the hot frying pan and cook until golden brown on both sides.

3. Meanwhile, prepare the salad by mixing all the ingredients together in a bowl. Place a wok over a high heat and add the salad. Stir-fry for about 45 seconds, then remove the wok from the heat and serve the salad immediately with the tuna cakes.

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