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Tuna fishcakes with tartare sauce


  • To make the Tartare sauce, combine 1 cup mayonnaise with the red onion, gherkins, capers, 1 tbsp parsley, the garlic and mustard. Set aside.
  • In another bowl, mix together the tuna, 3 heaped tbsp mayonnaise, the mashed potato, seasonings, lemon juice, spring onions and 1 tbsp parsley.
  • Then form the mixture into patties, crumb and fry in a thin layer of hot oil. Drain well on kitchen paper towels.
  • Serve the fishcakes with a good dollop of Tartare sauce on the side and a sprinkling of parsley on top.


  • mayonnaise (bought or homemade)
  • 1 tbsp finely chopped red onion
  • 2 gherkins, finely chopped
  • 8-10 capers, chopped
  • 3-4 heaped tbsp chopped fresh parsley
  • 1 garlic clove, crushed
  • 1 tspn Dijon mustard
  • 2 heaped cups canned tuna in olive oil, drained
  • just under 2 cups mashed potato
  • sea salt & freshly ground pepper
  • a good squeeze of lemon juice
  • 3-4 spring (green) onions, chopped
  • packet breadcrumbs
  • olive oil

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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