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Tuna & chickpea cakes with BBQ pineapple salsa


  • Grill, BBQ or roast the pineapple rings until caramelised and then dice.
  • At the same time, briefly blend the chickpeas until coarsely chopped.
  • Then place the capsicum, chillies, juice of 2 limes, seasonings, ¼ cup oil, 2 tbsp coriander and the chopped pineapple in a large bowl. Mix well, taste for seasoning and set aside.
  • In another bowl, mix together the remaining coriander, tuna, 2 tbsp lime juice, the garlic, spring onions, chilli paste, chopped chickpeas and mayonnaise. Mash up, using a wooden spoon, and form into about 12 patties. Then fry in hot oil and drain well on kitchen paper towels.
  • Either put the salsa on individual plates and top with the cakes and a garnish of coriander, or you could top the cakes individually with the salsa and then garnish.


  • 8 pineapple rings
  • 400 gm canned chickpeas, rinsed & drained well
  • ½ each red & green capsicum, cored, seeded & diced
  • 2 small red chillies, seeded & finely sliced
  • juice of 4 limes
  • freshly ground salt & pepper
  • olive oil
  • 4 tbsp freshly chopped coriander
  • 250 gm canned tuna, flaked
  • 1 garlic clove, crushed
  • 2-3 spring (green) onions, finely chopped
  • 1 tspn chilli paste
  • 2-3 heaped tbsp mayonnaise
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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