Tonight’s dinner was tuna fishcakes and salad. Tuna is a beautifully cheap source of protein, especially from places like Aldi or Lidl. These fish cakes are incredibly easy to make, and you can pretty much serve them with whatever, be it a simple salad or a post workout carb filled side instead. I served mine with a spinach and rocket salad, with baby plum tomatoes, red pepper and feta, and a sweet chilli dressing. It was the summery dish of dreams.



– 2 spring onions

– 2 tins of tuna

– 1 tbsp Thai red curry paste

– Fresh coriander

– 1 slice bread of your choice (I used a seeded brown bread)

– 1 egg, whisked

– Juice of half a lime


– 4 tbsp olive oil

– 2 tbsp Balsamic vinegar

– 1 tsp Sesame oil

– 2 tsp honey

– 1 – 2 tbsp Sweet chilli sauce

– Juice of half a lime

– Salt and pepper



1. Finely slice the spring onions and place in a bowl along with the tuna and red Thai curry paste. Break up the tuna and mix together.

2. Finley chop the coriander (leaf and stalk) and bread. Add to the bowl along with the whisked egg and lime juice, and give it a good mix.

3. Form the mixture into four fish cakes.

4. Heat a teaspoon of coconut oil in a frying pan. Fry the fish cakes on a medium heat for about 2/3 minutes and gently flip before frying for a further 2/3 minutes.


1. Combine all ingredients in a glass jar, put the lid on and give it a good shake to combine all ingredients. Season and add further ingredients to taste.

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