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Lemon & pepper-crusted tuna fish cakes with Brussels slaw

Lemon & pepper-crusted tuna fish cakes with Brussels slaw

These fishcakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead, as a healthier alternative

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  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 160g cans Essential Tuna Chunks In Spring Water, drained
  • 80g Cooks’ Ingredients Lemon & Pepper Crust
  • 25g pack flat leaf parsley, most finely chopped, a few whole leaves to serve
  • 1 Essential Lemon, ½ for squeezing, ½ cut into wedges
  • 4 tbsp 0% fat Greek yogurt
  • 2 Essential Free Range White Eggs, beaten
  • 1 tsp Essential Creamed Horseradish Sauce
  • 1 small Essential Carrot, peeled and finely shredded
  • 80g Essential Radishes (about 5 or 6), finely sliced
  • 100g pack trimmed baby Brussels sprouts, finely shredded
  • 2 tbsp Essential Olive Oil


  1. Put the tuna in a bowl and mash with the back of a fork. Tip in ½ the lemon and pepper crust, the chopped parsley, a good squeeze of lemon juice, 2 tbsp yogurt and the eggs. Season and stir together until well combined. Split the mixture into 4 and shape into patties. Pour the remaining crust onto a plate and coat the fish cakes with it, then chill in the fridge to firm up.

  2. Meanwhile, make the slaw. Put the remaining 2 tbsp yogurt in a large bowl and add the horseradish and remaining lemon juice. Season and stir to combine. Add the carrot, radishes and sprouts, then mix to coat.

  3. Heat 1 tbsp oil in a nonstick frying pan and add the fish cakes. Cook for 2-3 minutes on each side, until golden and piping hot throughout, adding a little more oil if needed. Serve with the slaw, lemon wedges and a scattering of the remaining parsley leaves.

Cook’s tip

This recipe would also work well with other canned boneless fish such as mackerel, salmon or sardines


Typical values per serving when made using specific products in recipe


2,408kJ/ 573kcals



Saturated Fat












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