Alive and Cooking

Tuna Pancakes with Cucumber & Tomato Salsa

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(Serves 4)
400g can of tuna in brine (drained)
1 Spanish onion
1 long red chilli
2 eggs
200g ground rice
1tsp ground ginger
4 spring onions, finely diced
½ continental cucumber, peeled and finely diced
2 Roma tomatoes, finely diced
½ cup of basil leaves
55ml olive oil


Roughly chop the Spanish onion and chilli, place into a blender and pulse until thinly chopped. Next add in the tuna, ground rice, ginger, eggs and 40ml of olive oil. Pulse until a thick batter is achieved.
For the salsa- Place the diced spring onions, cucumber and tomatoes into a bowl. Using a stick blender, combine the basil and 15ml of oil until smooth. Toss together.
Fry the pancakes in hot oil until bubbles appear on the first side (approx. 3 minutes), then flip and fry the other side until golden brown.
Serve the tuna pancakes with the salsa on top and drizzle with olive oil.

Tuna Pancakes with Cucumber & Tomato Salsa