Recipes

ASIPHE’S VEGETABLE SALSA AND Arrabiata Fishcakes
lucky star tuna chunks
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Cooking Time
60 Minutes

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Serves
4-6

INGREDIENTS

  • Lucky Star Light Meat Tuna Chunks 2 tins (170 g each)
  • Medium potatoes, peeled and cut into quarters 2
  • Eggs 3
  • Parsley, chopped 2 Tbsp (30 ml)
  • Mozzarella cheese cubes (2cm x 2cm) 5
  • Cooking oil 1⁄4 cup (60 ml)
  • Breadcrumbs 11⁄2 cups (375 ml)
  • Salt and pepper to taste
  • Tomatoes, chopped 1 can (410 g)
  • Thyme, chopped 3 sprigs
  • Rosemary, chopped 2 sprigs
  • Vegetable stock or water 1⁄2 cup (125 ml)
  • Fresh cream 1⁄4 cup (60 ml)
  • Salt and pepper to taste
  • Fresh basil to garnish
  • ARRABIATA SAUCE
  • Medium onion, finely chopped 1
  • Garlic cloves, finely chopped 2
  • Red chillies, finely chopped 3
  • Olive oil 1 Tbsp (15 ml)
  • Tomato paste 1 Tbsp (15 ml)
  • VEGETABLE SALSA
  • Medium red onion, finely diced 1
  • Red, green, yellow pepper finely diced 1⁄2 each
  • Medium tomatoes, skinned and deseeded 2
  • Green chillies, deseeded 2
  • Fresh coriander, chopped to garnish
  • Olive oil 50 ml

METHOD

  1. FISHCAKES:
  2. In a medium saucepan, add the quartered potatoes and enough water and 1 teaspoon of salt.
  3. Cook the potatoes for about 25 minutes or until just soft.
  4. Drain the water and mash the potatoes using a fork or potato masher, allow the potatoes to cool slightly.
  5. Add the drained Lucky Star Tuna Chunks, 1 egg, chopped parsley, 1⁄2 cup breadcrumbs and mix well.
  6. Season with salt and pepper, to taste.
  7. Divide the mixture into 5 balls and mould each tuna ball into a patty shape and press a cheese cube into the centre of each, covering with the fishcake mixture.
  8. Dip the fishcakes in the remaining cup of breadcrumbs followed by 2 eggs, beaten, then again in the breadcrumbs to coat well.
  9. Refrigerate the fishcakes for 30 minutes or until firm.
  10. This will ensure they hold shape when cooking.
  11. Heat the oil in a pan on medium heat.
  12. Fry the fishcakes, in batches, for about 3 - 5 minutes per side or until the fishcakes are golden and crisp.
  13. Serve the fishcakes while still warm.
  14. ARRABIATA SAUCE:
  15. Fry the onion, garlic and chilli in the olive oil for 2 minutes or until soft and fragrant.
  16. Add the tomato paste, canned tomatoes, thyme, rosemary and stock and simmer, stirring occasionally, for 25 - 30 minutes, or until reduced.
  17. Blend and finish with fresh cream.
  18. Season to taste.
  19. VEGETABLE SALSA:
  20. In a medium bowl, combine all the ingredients, season with salt and pepper and mix well.
  21. TO ASSEMBLE:
  22. Spread the creamy Arrabiata sauce, top with fishcakes then top with vegetable salsa.
  23. Garnish with fresh basil leaves and add salt and pepper to taste.

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