Light Tuna Cakes with Tomato, Pepper and Olive Oil Sauce

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