Name: Light Tuna Cakes with Tomato, Pepper and Olive Oil Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 75g (3oz) grated Cheddar cheese; 25g (1oz) butter; 150g (5oz) fine semolina; Grated Parmesan, to sprinkle; 200g (7oz) can of light meat tuna, drained and mashed; 1 large egg (size 1); 1 rounded teaspoon dried oregano; 600ml (1 pint) milk; Salt and black pepper; Basil and parsley, to garnish; 375g (12oz) tomatoes; 1 large red pepper; 5 tablespoons extra virgin olive oil; 2 large garlic cloves, chopped finely; 4 tablespoons water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

These light fish cakes can be made ahead of time and kept warm in a low oven until you are ready to eat.

Ingredients

For the Cakes

600ml (1 pint) milk
1 rounded teaspoon dried oregano

Method

Put the milk, oregano and semolina into a saucepan, and season with salt and pepper. Stirring all the time, bring the mixture to the boil, and allow it to bubble for 2–3 minutes until it is very thick. Add the butter and Cheddar cheese, then turn the mixture into a bowl. Add the egg, lightly whisked, to the mixture, followed by the tuna. Allow to cool a little, cover and then refrigerate until