Tuna Patties

with Asian Salad and Peanuts
We can't get enough of canned tuna!
Cals 638 · Prot 46 · Carbs 41 · Fat 31
Low-Carb
Try Hello Chef Now
40 min
photo
We can't get enough of canned tuna!
Cals 638 · Prot 46 · Carbs 41 · Fat 31
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tuna patties
Canned tuna
240 Grams
Garlic cloves
1 Piece
Fresh chives
15 Grams
Eggs
1 Piece
Panko bread crumbs
40 Grams
Sambal oelek
20 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Salad
Baby gem lettuce
2 Piece
Sugar snap peas
100 Grams
Cucumber
1 Piece
Carrot
1 Piece
Spring onion
40 Grams
Salted peanuts
40 Grams
Dressing
Lime
2 Piece
Sweet chilli sauce
40 ML
Sesame oil
15 ML
Soy sauce
20 ML

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek! Also, why not add a handful of cold noodles to the salad for an extra carby version.

Pro tip

To ensure your patties stick together, make them well in advance and refrigerate them for as long as possible. Also, once in the pan, resist moving them around too much!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep patties

Peel and mince the garlic. Finely chop the chives. Drain the tuna
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2 Shape patties

Crack the eggs into a mixing bowl. Add the chives, garlic, tuna, panko bread crumbs and sambal oelek (spicy!). Season with salt. Give everything a good mix up. Shape into 4/6/8 patties. Refrigerate until step 5. 
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3 Make dressing

Juice the limes into a bowl or jar. Add the sweet chilli sauce, sesame oil and soy sauce. Whisk or shake until fully combined - this is your dressing
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4 Prep salad

Roughly chop the baby gem lettuce. Slice the sugar snap peas finely. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Peel and chop the carrots into thin matchsticks. Trim and finely slice the spring onion
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5 Fry patties

Heat a non-stick pan over a medium-high heat with a very generous drizzle of oil. Once hot, carefully add the tuna patties and fry for 4 min on each side or until golden brown on both sides. Don't overcrowd the pan and don't flip the patties too soon or they will break. Drain the cooked patties on kitchen paper.
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6 Toss salad

Meanwhile, place the lettuce, sugar snap peas, cucumber, carrotsspring onion, dressing and peanuts in a large bowl. Toss. Serve the tuna patties over the salad

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek! Also, why not add a handful of cold noodles to the salad for an extra carby version.

Pro tip

To ensure your patties stick together, make them well in advance and refrigerate them for as long as possible. Also, once in the pan, resist moving them around too much!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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