Dilmah Seven Star Tea


Food : Savory



• 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


  • 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