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Tuna Melt Fishcakes

Tuna Melt Fishcakes — a fish recipe, 11 ingredients, about 45 min.

Serves 4 · 45 min · Fish

contains glutencontains dairycontains eggscontains fishcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 200 g tuna in olive oil
  • 200 g ricotta cheese
  • 2 eggs
  • 50 g capers
  • 100 g breadcrumbs
  • 50 g grated parmesan cheese
  • 1 tablespoon chopped parsley or basil
  • 1 lemon, zested and juiced
  • Olive oil
  • Salt
  • Pepper
Make it lactose-friendly
  • 200 g ricotta cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 50 g grated parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 180ºC before beginning preparation.
  2. In a bowl beat the eggs and mix in well the drained tuna with the ricotta.
  3. Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.
  4. Distribute a trickle of olive oil in an ovenproof dish.
  5. Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.
  6. Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0