Tuna-Fish-Cakes with Lemon Aioli, pretty Smart I think!

How do you tuna fish? You say: "Howzit fish?", Such a lame joke, but my children kill themselves laughing everytime they catch some unsuspected victim. We love tuna whether it is fresh or tinned. I think either way, the possibilities are endless. For me, fresh tuna should be grilled, but my dear friend Sam from the Smoking Shed has other delicious ideas. When it comes to tinned tuna, you can use it in salads, sandwiches, pastas and of course fish cakes. Regular readers of my blog should know by now that I have a fondness for fish cakes, simply love'em!!!

We grew up with fishcakes made with Pilchards and it still is the cheapest way to feed a hungry crowd, I think. I also love making fishcakes using the off cuts from fresh fish after we have cut out the fillets. For a more extravagant meal, you can even make crab cakes, but because I stock up on tinned tuna when it is on special, I used it often when making fish cakes! My other favorite ingredient is lemon. I think if I have to make a list of all the recipes on this blog that has lemon as an ingredient, it could easily be 80%, sweet or savory dishes, I would find a good reson to add lemon! So this tuna fish cakes with lemon aioli is packed with lemony flavor, not only in the fish cakes, but the aioli was a delight!

Tuna-Fish-Cakes with Lemon Aioli

Serves 5 - makes about 10 fish cakes


3 tins of Pick n Pay No Name Tuna- drained

3 spring onions

3/4 cup of dry Oats

salt/ pepper

zest and juice of a big lemon

3 eggs


Mix all the ingredients together and make 10 fish cakes using your hands to shape them. Heat a skillet on the stove and add the oil. Fry them until golden brown on both sides. Serve with skinny fries, a side salad and some tangy lemon aioli!

Lemon Aioli


1 free-range egg

2 tsp Dijon mustard

1 clove garlic, chopped

 salt and freshly ground black pepper, to taste

1 cup sunflower oil

juice of a lemon

zest of a lemon

Method: Blend the egg, ½  the lemon juice, mustard, garlic and seasoning until combined. While the blender motor is running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice and the zest. Season to taste. Keep in a bottle and enjoy on fish, salad, chicken, avocado or simply dip your finger in it and enjoy!!

Ps - Have you taken the opportunity to register for a Smart Shopper Card at your nearest Pick n Pay. I bought this tuna and all my other ingredients using my Smart Shopper card, I can't wait for my refund so that I can shop some more or donate my money to my favorite charity!!

 Some more fish recipes for you to try!

 Beer-battered Fish

 Pan-fried hake with Warm Bean and Fennel Salad

Grilled Sardines

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