Dilmah Seven Star Tea

TUNA FISH CAKES

Food : Savory

TUNA FISH CAKES

Ingredients

  • 250g Fresh Tuna
  • 300g Potatoes
  • 50g Onion
  • 5g Thyme
  • 2 Egg Yolks
  • 5g Parsley
  • 15g Bacon
  • Salt to Taste
  • 2.5g Chilli
  • 5g Paprika
  • 5g Garlic Powder
  • 10g Black Pepper
  • 5g Dried Oregano
  • 10g Cilantro
  • Cooking Oil

For Accompaniments

  • 4 Shallots
  • 400ml Wine Vinegar
  • 2 Oranges
  • 1 Grapefruit
  • 250ml Blood Orange Juice
  • 15g Sugar
  • 40g Garlic
  • 50ml Sambuca
  • 50g Mayonnaise
  • 300ml Milk
  • Olive Oil

Method

  • Peel and boil potatoes in a lightly salted water until soft. Drain, mash and put it aside.
  • Cook and finely shred the fish with a knife. Mix the shredded fish with the mashed potatoes.
  • Heat a frying pan on a medium heat with two tablespoons of cooking oil. Sauté the onion, parsley, thyme, black pepper, paprika, salt, chilli, garlic powder and bacon until a soft golden brown. Set aside.
  • Add the sautéed spices into the fish and mashed potatoes. Add the egg yolks and mix together.
  • Form patties with hands around 1/2 inch to 3/4 inches in thickness and about 3 inches in diameter.
  • Heat a frying pan on medium heat with cooking oil. Pan-fry the patties until golden brown on both sides.

Method For accompaniments

  • Reduce the blood orange juice with sugar.
  • Take segments of orange and grapefruit, and marinate with cilantro. Seal the shallots with vinegar, oil, Sambuca and water and in a vacuum pack, steam for 40 minutes at 90°C.
  • Boil 10 cloves of garlic with milk and strain, repeat the process three times
  • Blend the garlic with mayonnaise.
  • Serve the tuna cakes with the orange and grapefruit citrus salad, garlic aioli and blood orange reduction.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Elderflower & Apple Infusion

Created by : Alpesh Dias