Light Tuna Cakes with Tomato, Pepper and Olive Oil Sauce

Preparation info
  • Serves


    • Difficulty


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.


For the Cakes

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


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