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  • 250 g starchy potatoes or red-skinned kumara, peeled
  • 2 spring onions, chopped
  • 150 g pouch Greenseas Tuna Chunks in Springwater
  • 2 Tbsp chopped fresh parsley
  • grated zest 1 lemon
  • ΒΌ cup Wattie's Bit on the Side Tomato Relish
  • salt and pepper to season
  • flour for dusting your hands
  • 2 Tbsp butter or oil for pan frying


  1. Cook the potatoes or kumara in boiling salted water until tender. Drain and mash.
  2. Add the spring onions, Greenseas Tuna Chunks in Spring Water, parsley, lemon rind and Wattie's Bit on the Side Tomato Relish. Season with salt and pepper and mix well.
  3. Dust your hands with flour and mould the mixture into 4 even-sized patties.
  4. Heat the butter or oil in a frying pan and cook the tuna cakes for 5-7 minutes until hot and golden, turning only once.


Serve with extra Wattie's Bit On The Side Tomato Relish.

Rate and Review

1 Rating Tangy Tuna Fish Cakes

Reviews (1)

Heather Edge's Review | Rating

Easy tasty and adaptable. An inexpensive meal