Pork and Tuna Rissoles with a Cream and Caper Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I don’t like using the word ‘tasty’ but it is ideal for this dish. Serve with a bowl of tagliatelle or egg noodles and a green salad.


  • 200 g/7 oz tin tuna in oil
  • 350 g/12 oz minced pork
  • 2 cloves garlic
  • 7.5 cm/3 in sprig fresh rosemary
  • 1 large egg, lightly whisked
  • plain flour for dusting
  • 25 g/1 oz butter
  • 2 rounded teaspoons capers
  • 300 ml/½ pint double cream
  • roughly chopped fresh parsley, to garnish
  • salt
  • black pepper


Put the tuna and its oil into a bowl with the pork and mix together thoroughly. Peel the garlic and take the rosemary spikes off the stem. Chop the garlic and rosemary together finely and add to the mixture, then stir in the egg, adding a sprinkling of salt and freshly ground black pepper. Using wet hands, form the mixture into small sausage shapes and roll lightly in a little plain flour.

Heat the butter in a large frying pan over a medium heat and add the rissoles. Fry for about 5 minutes on each side, turning carefully, until golden brown. Remove with a slotted spatula and put into a warmed serving dish. Roughly crush the capers. Add them to the frying pan with the cream, bring to the boil and bubble for about 2 minutes. Remove from the heat and season to taste. Pour the sauce over the rissoles, garnish with parsley and serve.