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Tuna and wasabi fish cakes
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1 tsp Clearspring wasabi powder
4 Waitrose frozen yellowfin tuna steaks, thawed
4 salad onions, thinly sliced
2 tbsp sesame seeds
2 x 235g packs pak choi
1 tbsp light soy sauce
1. Mix the wasabi powder with 2 teaspoons of warm water to make a smooth paste.
2. Roughly dice the tuna, then pulse in a food processor until roughly minced. Stir in the salad onions, sesame seeds and wasabi paste and mix well.
3. Using damp hands, shape the mixture into 8 fi sh cakes. Grill for 5 minutes each side until browned and cooked through.
4. Meanwhile, steam the pak choi for 3 minutes until tender. Dress with soy sauce and serve with the tuna fish cakes.
Typical values per serving:
This recipe was first published in January 2012.