Tuna Cakes & Lemon-mayo Dip

This recipe features in these meal plans: Active Kids, Active Kids 2.

Tuna cakes with a lemon-mayo dip. Tuna is high in protein and omega 3's, while the broccoli and tomatoes are a good source of iron and vitamin C.


  • 370g of value tinned tuna chunks, drained
  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 4 large tomatoes (approx 115g each), halved
  • 1 large head of broccoli (approx 360g), cut into florets
  • 2 medium eggs, beaten
  • 200g of breadcrumbs
  • 8 tbsp mayonnaise
  • 2 tbsp lemon juice
  • 2 tbsp plain white flour
  • 3 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.36
  • Store cupboard: Typical
  • Calories per serving: 785
  • 5-a-day per serving: 2.6
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Tuna Cakes & Dip photo

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  1. Meanwhile, to make the lemon-mayo dip, mix together the lemon juice and mayonnaise. Season with salt and pepper and set aside.
  2. Cook the potato in lightly salted boiling water for 10 minutes, or until tender.
  3. Drain the potatoes and mash until smooth. Flake the drained tuna into the mash. Season with salt and pepper and mix well. Shape into twelve 1cm thick patties and dust with the flour. Dip the fish cakes into the beaten egg until thoroughly coated and then dip into the breadcrumbs.
  4. Heat 2 tbsp oil in a frying pan and fry the fish cakes in batches for 4-5 minutes on each side, or until crisp and golden.
  5. Meanwhile, preheat the grill to high. Drizzle the tomato halves with 1 tbsp oil, season with salt and pepper and grill cut-face down for 2-3 minutes, then turn over and grill for 1-2 minutes, or until the tomato begins to char.
  6. Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender. Drain and season with salt and pepper.
  7. Serve the tuna fish cakes with the broccoli, grilled tomatoes and lemon-mayo dip.

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