" Cant eat anymore meat", this was often said in our house growing up. After Christmas had come and gone, everyone was tired of eating meat. So being surround by the beautiful ocean that is the Atlantic, fish was always available, so lets talk fish, TUNA to be exact, not the stuff in the tins the real fresh tuna. You know that fish that you see in chunks or slices on the fish counter at the super market............ yea that fish. The amount of people that i have spoken to here and ask them if they like tuna, oh no it looks like cat food, then i ask So have you tasted real fresh tuna?............The answer is usually no. So why not? There are so many ways i remember it being cooked growing up, Oh god where do i start!!?!!! So there is Curry, stews, tuna in batter, tuna hash, tuna fish pie, tuna chutney, tuna soup (now nan made this for me alot with lots of parsley and chilli) Tuna mince, tuna pasta and off course FISHCAKES and that is what im making today...........
Tuna on the island is also exported around the world, and is still line caught no nets.
I remember watching the fishermen bring in a catch, how they all work together to bring it in and on ice packed and sent to the fisheries Corporation.
So like i have said before about food cooked on the island every families recipes differ in some way, for fishcakes some would use rashers in the mixture and some dont ( i didn't). Then there are some "without the bite" meaning without chillies. (popa had them that way which meant nan had to do two batches) like i have done today.
Some add egg as i binder, I didn't use any, I did a test one and aside from adding more salt the lil beauty stayed together perfectly lol ( i recommend a test one just so you can add to taste)
Got myself some tuna on Saturday from supervalue, €12.00 for two steak slices (pricey yes but you wouldn't do this everyday)
Here is what i did........
Firstly i minced the tuna (you can do this with your knife)
Boiled the spuds and chopped up two onions nice and fine, parsley and thyme salt and pepper.
Once the spuds have cooled a bit add in herbs and mix well.
I did the same amount of spud as tuna into a bowl and added tuna, (i did this so i could see exactly how much spud i needed to the amount of tuna that i had) I didn't want more spud than tuna cos that would make no sense lol. add in more spud if you think there is to much tuna. I ended up add two more spoonful's. Mix well!!!!
I rolled them into lil cake sizes. I tested one first to see if it was tasted and didn't fall apart cos as i said i didn't use egg as a binder.
Season to taste.
Heat oil and fry gently until golden brown and crispy, You are only cooking the tuna spud is cooked so this wont take long.
I remember having this on a crusty bun with salad after a night out. You could do this or have it on its own or on a sandwich the next day s so fab!! We would often have them on sandwiches for school. Today im having them exactly how nana served them, with potato and onion gravy served with rice.
So if your family like mine way back when graves fish after Christmas give this a try. The same mixture is also used for the tuna pie so if you haven't time to stand there by the pan, pop mixture into an oven dish and bake until top is golden brown.
FYI please do not do this with tinned tuna lol It is worth the money to get fresh...😁😁😁😀😀😀
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