Gordon Ramsay tuna and spice cakes

 Of all Gordon Ramsay's recipes, this is the one I have done the most times. If you like tuna and hamburgers as much as I do, you should try this exquisite hybrid of both. Its juicy interior with an intense fishy and spicy flavor covered with a golden and crispy crust, make this the perfect dish for an unexpected event and one of the best things you can do with your tuna cans.

It is easy, fast, economical, healthy and delicious. What more could you want?


Slightly adapted.

Spiced Tuna Fishcakes INGREDIENTS:

    400 gr. tuna canned in good quality
    6 canned, dried and finely chopped water chestnuts
    3 scallions or shallots, chopped
    A 3cm piece of fresh ginger, peeled and grated
    3 tbsp coriander or chopped parsley
    1 chile or 1/2 Rioja joy, finely chopped
    2-3 piquillo peppers
    3 kaffir lime leaves, finely cut (rehydrated in boiling water if dried)
    2 tsp Thai fish sauce
    2 beaten eggs
    Vegetable oil, for frying
    Sea salt and freshly ground pepper

    For the sauce

    A good pinch of powdered sugar
    2 tbsp / tablespoons Thai fish sauce
    1 tbsp / tablespoons rice vinegar
    ½ lime juice
    2 tbsp / tablespoons chopped cilantro

Spiced Tuna Fishcakes PROCESS:

1. First we make the sauce. To do this we mix all the ingredients of the sauce and stir until the sugar has dissolved. We taste it and adjust the flavors as necessary. We set aside.

2. Drain the tuna and put it in a bowl; we use a fork to separate the pieces.

3. Finely chop the scallions (in my case shallots) and add them to the tuna bowl.

4. Finely chop the cilantro or parsley. We add it to the tuna bowl.

5. Chop the chile or Rioja joy and the piquillo peppers. We add everything to the tuna bowl.

6. Add the water chestnuts and lime leaves (I have omitted these two ingredients because I have not found them) and season the whole mixture with salt and pepper. Add the fish sauce and the beaten eggs and mix well.

7. Press the mixture to compress it strongly and get rid of any excess liquid. We give it the shape of the size of a golf ball. And we crush them slightly.

8. Heat a pan over medium heat, with a little oil and lightly fry the cupcakes on each side, 1-2 minutes, until they are browned on both sides and hot in the center.

9. Serve with the sauce we had left prepared.