I remember the first time I made Jamie Oliver’s Tuna Fish Cakes. It was a rainy afternoon, and I wanted something simple but comforting. I had a couple of cans of tuna in the pantry and decided to give Jamie’s recipe a shot. Little did I know, I’d end up with perfectly crispy, soft fish cakes that were way more satisfying than I imagined. What made it even better was that I didn’t need fancy ingredients or hours in the kitchen. A few straightforward steps, and I had a meal that felt homemade and special.
Jamie’s recipe is one of those dishes that’s not only easy but can also be adapted to whatever you have in your fridge. It’s a go-to when I’m in the mood for something that feels both light and hearty at the same time. If you’ve never tried making fish cakes before, or even if you have, Jamie’s version is definitely worth adding to your cooking routine.
Jamie Oliver’s Tuna Fish Cakes Recipe
Jamie’s Tuna Fish Cakes are straightforward and flavorful. The balance of tuna, mashed potatoes, and fresh herbs creates a bite that’s crispy on the outside and creamy on the inside. The beauty of the recipe is how adaptable it is. You can add extra spices, use different types of fish, or make them lighter by baking instead of frying.
Here’s A Quick Breakdown Of The Steps
- Boil potatoes and mash them.
- Mix the mashed potatoes with the tuna, herbs, and other seasonings.
- Shape the mixture into patties.
- Fry or bake until golden and crispy.
The process is almost meditative. It’s simple but allows you to focus on getting the texture just right.
Ingredients Needed
When I first looked at the ingredient list, I was pleasantly surprised. No long grocery list, just simple pantry staples and a couple of fresh items. Here’s everything you’ll need:
- 2 cans of tuna in brine or olive oil – I prefer tuna in olive oil for the extra richness. Drain it, but don’t squeeze all the oil out.
- 2 medium potatoes – For the mash. They should be waxy potatoes for the best texture (think new potatoes).
- 1 egg – This helps bind everything together.
- Fresh parsley – Adds a fresh pop and color.
- 1 onion – A finely chopped onion adds depth.
- Breadcrumbs – These are for coating the cakes before frying. You can use gluten-free breadcrumbs if needed.
- Olive oil – For frying the cakes. You could also bake them for a lighter option.
- Lemon juice – A little tangy citrus adds brightness.
- Salt and pepper – Essential for seasoning.
These ingredients aren’t anything too exotic. Most of the stuff is likely already in your kitchen. It’s one of those recipes that can feel like an impromptu dinner when you realize you’ve got everything on hand.
How To Make Jamie Oliver’s Tuna Fish Cakes
I’ve always liked recipes where I can get my hands dirty. Making tuna fish cakes is no exception. It’s one of those dishes that feels like a throwback to childhood-messy but comforting. Here’s how I make them, step by step:
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Boil And Mash The Potatoes
Start by peeling and boiling the potatoes in salted water. Once they’re soft, mash them well. You want a creamy, smooth mash, but don’t overdo it; leave a little texture for bite.
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Prepare The Tuna Mixture
In a large bowl, add your drained tuna. I always break it up with a fork to make sure there are no large chunks. Then add the mashed potatoes, a beaten egg, the finely chopped onion, and parsley. Season generously with salt and pepper.
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Form The Cakes
Once the mixture is well combined, start forming small patties. You can make them as big or small as you like, but I tend to go for about 2 to 3 inches in diameter. Make sure they’re compact so they don’t fall apart when frying.
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Coat In Breadcrumbs
Roll each patty in the breadcrumbs. This gives the cakes that crispy, golden outer layer.
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Fry
Heat olive oil in a pan over medium heat. Gently add the cakes, frying them for about 3-4 minutes on each side or until golden brown. You can also bake them at 400°F for about 15-20 minutes if you prefer a healthier option.
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Serve
I love serving these with a little squeeze of lemon juice and a side salad or some roasted vegetables.
Ingredient Science Spotlight
Every ingredient in this recipe plays a role. It’s not just about throwing things together. Here’s a closer look at why these ingredients work so well together:
- Tuna: Tuna is rich in omega-3 fatty acids and protein. The texture is firm but tender, making it perfect for holding together the patties. The oil (if you choose tuna in oil) also helps create a richer flavor.
- Potatoes: Potatoes are the perfect binding agent. They absorb flavors and give the cakes that comforting, smooth interior.
- Egg: The egg acts as a binder, holding the potatoes and tuna together while adding a bit of moisture.
- Breadcrumbs: The breadcrumbs not only give the cakes that crispiness, but they also help maintain the right texture by absorbing excess moisture.
- Onion & Parsley: The onion adds savory depth, while the parsley offers a fresh, bright contrast to the richness of the tuna and potatoes.
- Olive Oil: Not only does it help fry the cakes, but it adds a nice richness and ensures the cakes are golden and crispy.
Expert Tips
If you want to elevate your fish cakes, here are a few tips from my experience:
- Rest the Patties: After forming the patties, refrigerate them for 30 minutes before frying. This helps them hold together better.
- Season Well: Don’t be shy with the seasoning. A little extra salt, pepper, and maybe even some garlic powder can transform the flavor.
- Try Different Fish: While tuna is classic, you could use salmon, cod, or even mackerel for a different twist.
- Add Zing: A teaspoon of Dijon mustard or a few chili flakes can add a nice kick to the mixture.
- Bake for a Healthier Option: If you want to avoid frying, simply place the cakes on a baking tray and bake at 400°F for 20 minutes, flipping halfway through.
Recipe Variations
I love that this recipe is so flexible. Here are a few variations I’ve tried:
- Mediterranean Tuna Fish Cakes: Add chopped olives, feta cheese, and some oregano for a Mediterranean twist.
- Spicy Tuna Fish Cakes: For a bit of heat, mix in some chopped red chili, cayenne pepper, or hot sauce.
- Sweet Potato Tuna Cakes: Swap regular potatoes for sweet potatoes. The sweetness works great with the salty tuna.
- Low-Carb Version: Use mashed cauliflower instead of potatoes for a low-carb alternative.
Final Words
Making Jamie Oliver’s Tuna Fish Cakes is one of those small victories in the kitchen. It’s a recipe that delivers both in flavor and satisfaction, without being overly complicated. The combination of tuna and potatoes with fresh herbs creates a meal that feels hearty yet light. Plus, it’s adaptable-whether you’re looking for a quick weeknight dinner or a more creative twist on a classic dish.
FAQs
How Long Do Jamie Oliver’s Tuna Fish Cakes Take To Make?
They take about 40 minutes to make from start to finish.
Can I Use Fresh Tuna Instead Of Canned For Jamie Oliver’s Tuna Fish Cakes?
Yes, fresh tuna works well but you’ll need to cook it first and flake it before mixing.
What Can I Serve With Jamie Oliver’s Tuna Fish Cakes?
They pair great with a simple salad or some crispy fries.