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Callipo Tuna Fish Cakes with Dill & Almond Pesto

Callipo Tuna Fish Cakes with Dill & Almond Pesto

Callipo Tuna Fish Cakes with Dill & Almond Pesto

Makes 4 large cakes or 24 mini cakes

300g can Callipo yellowfin tuna in oil
100g Sabato herb & Parmigiano breadcrumbs or fresh breadcrumbs plus 3 Tbsp each of grated Parmigiano Reggiano  and chopped parsley
2 Tbsp Romulo capers in brine , drained and roughly chopped
1 Tbsp chopped Julie Le Clerc preserved lemons , rind only
Freshly ground black pepper
1 large free range egg, lightly beaten
Extra virgin olive oil (EVO), to fry
Sabato dill & almond pesto , to serve
Lemon wedges, to serve


Drain the tuna, but not completely, so that it retains a little of the moisture of the oil. Place tuna in a bowl and break up into flakes with a fork. Add the Sabato breadcrumbs (or fresh breadcrumbs plus Parmigiano and parsley), capers, preserved lemon and season with pepper. Taste the mixture and adjust seasoning, if necessary (bearing in mind the saltiness of the capers and preserved lemon). Mix in the egg.

Divide the mixture into 4 portions. Form each portion into a ball, pressing mixture together tightly, and then flatten into a patty. Alternatively, you can make mini patties to serve as finger food (cook only for 30-45 seconds on each side).

Heat a little EVO in a non-stick pan over medium heat. Gently place the patties in the pan, and cook for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve hot topped with Sabato dill and almond pesto and with lemon wedges on the side, to squeeze over.

 

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