THE DAIRY KITCHEN Rebecca Stock's Tuna Cakes with Cheese Sauce
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 30 MINS
Give these simple Tuna Cakes with Cheese Sauce a go tonight.
Tuna Cakes4-5 large (700g) potatoes, peeled and roughly chopped
1/4 cup milk
1 small onion, finely diced
425g can of tuna in spring water
1/2 cup grated cheddar
olive oil, to panfry
Cheese Sauce40g butter
1/4 cup plain flour
1/2 cup grated cheddar, extra
For Servinggreen salad and lemon wedge
“Other ingredients can be added to the tuna cakes, such as corn, shallots, parsley, dill etc. I have tried coating them in bread crumbs too but it’s not necessary, my kids seem to just like them done simply - I think it's the cheese sauce they like the best!”
- Boil the potatoes until tender and mash with butter and milk until smooth. Drain the tuna, reserving the liquid for the sauce. Stir the tuna, onion and cheese into the potatoes and season with salt and pepper. Roll 1/3 cup measures of the mixture into balls and flatten slightly.
- Heat about 1 tablespoon olive oil in a non-stick fry pan over medium heat. Add the balls and cook for a few minutes on each side until golden and then gently turn and cook until golden and warmed through. They will be quite soft, but will firm up upon standing.
- To make the sauce, melt the butter in a saucepan over low heat, stir in the flour and cook for about 30 seconds until it smells nutty, whisk in the milk and keep stirring over medium heat until the sauce thickens. Stir in the cheese, season with salt and pepper and add some of the liquid from the tuna for flavour (to taste).
- Serve warm tuna cakes drizzled with sauce and accompanied by green salad and lemon wedges.