Jamie Oliver’s Tuna Fish Cakes are simple, hearty and surprisingly satisfying. They’re a mix of flaky tuna, mashed potatoes, fresh herbs and zingy lemon, all formed into golden, crispy-edged cakes.
What makes Jamie’s version stand out is the balance. comforting but fresh, rustic but not dull. They’re ideal for weeknight dinners, meal prep or even as a snack with a side of salad or a dollop of mayo. And best of all? You don’t need to be a pro to pull these off. If you can mash a potato and open a can, you’re pretty much halfway there.
Jamie Oliver Tuna Fish Cakes Recipe
Ingredients Needed
This recipe keeps things budget-friendly and pantry-friendly. Here’s what you’ll need:
- 2 large potatoes (preferably Maris Piper or Yukon Gold)
- 2 cans of tuna in olive oil (around 145g each), drained
- Zest of 1 lemon (Jamie loves citrus for a reason. it brightens everything up)
- 1 tablespoon capers (chopped if they’re large)
- A handful of fresh parsley, finely chopped
- 1 egg
- Sea salt and black pepper
- Flour (for dusting)
- Olive oil (for frying)
Optional but great:
- A few chopped spring onions for crunch
- Chili flakes or fresh chili for heat if you like it spicy
Equipment Needed
You don’t need anything fancy. Just the basics:
- A large pot (for boiling potatoes)
- A mixing bowl
- A fork or masher
- A grater (for the lemon zest)
- A non-stick frying pan
- A spatula
- A plate or tray (to rest the patties before cooking)
- Some kitchen paper (to drain off excess oil after frying)
How To Make Jamie Oliver’s Tuna Fish Cakes
Step 1: Boil The Potatoes
Peel and chop your potatoes into chunks. Boil them in salted water until they’re soft-about 12-15 minutes. Drain and let them steam dry for a few minutes (this helps avoid soggy cakes). Mash them while warm until smooth.
Step 2: Mix Everything Together
In a bowl, combine the mashed potatoes with the drained tuna, lemon zest, chopped capers, parsley and the egg. Season generously with salt and pepper. If you’re using chili or spring onions, toss those in now.
Mix it all up with a fork or your hands until everything’s evenly combined. The mixture should be moist but hold together when shaped.
Step 3: Shape The Cakes
Take a handful of the mixture and form it into a patty. about the size of your palm. You should get around 6-8 cakes depending on how big you go. Lightly dust each one with flour. This gives them a lovely crust when cooked.
Pop them in the fridge for 20-30 minutes. This step helps them firm up so they don’t fall apart in the pan.
Step 4: Fry To Perfection
Heat a good glug of olive oil in a non-stick pan over medium heat. Fry the cakes for 3-4 minutes on each side until they’re golden and crispy. Don’t overcrowd the pan-do it in batches if needed.
Once done, place them on some kitchen paper to soak up extra oil.
What I Learnt
A few things stood out while making these:
- Fridge time is key. Skipping it makes the cakes more likely to fall apart when frying.
- Seasoning matters. Tuna and potatoes both need a decent amount of salt and lemon to pop.
- Don’t rush the crust. Let the cakes sit undisturbed in the pan so they get that golden, crunchy edge.
- These are super adaptable. I tried swapping parsley for coriander once and it gave a totally different (but amazing) flavor twist.
Also, it turns out fish cakes freeze really well. Make a double batch, freeze half and thank yourself on a busy day later.
Recipe Tweaks For Jamie Oliver’s Tuna Fish Cakes
Jamie Oliver’s tuna fish cakes are a solid base-simple, tasty and quick. But like any good recipe, there’s room to play. Let’s talk upgrades.
1. Swap Out the Potato Base:
Jamie usually goes with regular white potatoes which are fine. But try sweet potato for a richer, slightly sweet twist. It gives the cakes more depth and a golden hue. Want something even lighter? Use mashed cannellini beans. They’re creamy, protein-packed and hold everything together nicely.
2. Punch Up the Flavor:
Tuna can be a little one-note, so get bold. Mix in some chopped capers or gherkins for tang. A splash of Worcestershire sauce or a squeeze of lemon lifts the whole thing. And don’t forget herbs-parsley’s classic but try dill, chives or coriander for a fresh spin.
3. Add a Crunchy Coating:
Jamie’s version sometimes skips a crumb coat. If you want a bit more texture, dip the cakes in beaten egg and roll them in panko breadcrumbs before frying. They’ll get gorgeously golden and crisp on the outside while staying tender inside.
4. Sneak in More Veg:
This is an easy spot to hide extras. Grated carrot or zucchini (squeezed dry) blend in well. Finely chopped spinach or peas also work. It boosts nutrition without changing the flavor too much.
5. Go Spicy (If You Like Heat):
Chili flakes, a dab of harissa or even finely chopped fresh chili can wake up the dish. Add it right into the mix. Just be sure not to go overboard-balance is key.
Storage Tips For Leftovers
Tuna fish cakes reheat surprisingly well. but you’ve got to store them right.
1. Cool First, Then Store:
Let them cool fully on a wire rack (not a plate or they’ll go soggy underneath). Once cool, pop them into an airtight container. Line the container with a paper towel to soak up excess moisture.
2. Fridge vs. Freezer:
In the fridge, they’ll keep for 3 days. If you want to keep them longer, freeze them. Wrap each one individually in cling film or parchment paper, then store them in a freezer bag or box. Label and date them. you’ll thank yourself later.
3. Reheating Right:
For best results, skip the microwave. It turns them soft and sad. Instead, reheat in a pan with a touch of oil until crispy again or pop them in the oven (180°C / 350°F) for about 10-15 minutes. Straight from frozen? Bake for 20-25 minutes.
What To Eat With Jamie Oliver’s Tuna Fish Cakes?
Tuna fish cakes are humble little flavor bombs. But what you serve with them can make or break the meal.
1. Simple Green Salad:
A lemony salad with arugula, cucumber and radish cuts through the richness. Add a quick mustard vinaigrette for extra zip. You want that fresh, peppery contrast.
2. Tartar Sauce or Yogurt Dip:
Don’t skimp on a good sauce. Tartar is classic-chopped pickles, capers, lemon and mayo. Or try a garlicky yogurt dip with lemon zest and dill. Both add cool creaminess that pairs perfectly.
3. Roasted Veggies:
Try roasted carrots, broccoli or even Brussels sprouts tossed in olive oil and sea salt. The earthy flavor of the veggies grounds the meal and adds bulk.
4. Something Starchy (if you’re hungry):
If the fish cakes aren’t filling enough on their own, serve them with a scoop of couscous or a warm lentil salad. Even a slice of crusty bread on the side works well.
5. Pickles or Slaw:
Pickled red onions, a quick cucumber pickle or a sharp slaw brings acidity. That brightness balances out the richness of the fish cakes.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Tuna Fish Cakes?
You’ll need canned tuna, potatoes, breadcrumbs, egg, lemon, parsley, and seasoning like salt and pepper.
Can I Use Fresh Tuna Instead Of Canned For Jamie Oliver’s Recipe?
Yes! Fresh tuna works well too. Just make sure to cook and flake it before adding it to the mixture.
How Can I Make The Tuna Fish Cakes Crispier?
To get a crispier texture, try using panko breadcrumbs or frying the cakes in hot oil for a few extra minutes.
