Tuna Melt Fishcakes
This practical and tasty recipe can be served either hot or cold as a fast main course or for a picnic or a buffet.
Source and licence
"Tuna Melt Fishcakes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tuna_Melt_Fishcakes, revision 4525570), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tuna_Melt_Fishcakes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525570
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 200 g tuna in olive oil
- 200 g ricotta cheese
- 2 eggs
- 50 g capers
- 100 g breadcrumbs
- 50 g grated parmesan cheese
- 1 tablespoon chopped parsley or basil
- 1 lemon, zested and juiced
- Olive oil
- Salt
- Pepper
Method
- Preheat oven to 180ºC before beginning preparation.
- In a bowl beat the eggs and mix in well the drained tuna with the ricotta.
- Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.
- Distribute a trickle of olive oil in an ovenproof dish.
- Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.
- Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad.