Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Serve the fishcakes warm with the sweet potato fries on the side. The coated fish cakes can ...

For the fish cakes, bring a large saucepan of salted water ... Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and ...

Coat the tuna with olive oil, and season with salt and pepper. Place in an oiled, 2-inch-deep Pyrex dish, and cover tightly with plastic wrap. Bake for 20 minutes, turning occasionally ...

Canned tuna in oil is moist ... If you have more than required, freeze the fish cakes once crumbed and defrost in the fridge. The beaten egg whites ensure the fish cakes will be light in texture ...

This recipe is similar to one that I first tasted in Sardinia, says Ben Tish. It’s very simple, but relies on using the ...

This no-bake ... Trollers tuna. If you’re making this recipe with Island Trollers, you don’t want to drain off those tasty juices from the can; they’re the juices from the fish itself ...

While they bake the aroma fills the house and reminds me of the home-cooked dishes my grandmother used to make. That's what inspired this Creamy Noodle Bake recipe ... for the tuna and pasta.

Sprinkle on the raw onion and tuna fish chunks evenly ... Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad.

Coat the tuna with olive oil, and season with salt and pepper. Place in an oiled, 2-inch-deep Pyrex dish, and cover tightly with plastic wrap. Bake for 20 minutes, turning occasionally ...