Tuna Melt Fishcakes
Tuna Melt Fishcakes are baked tuna and ricotta balls that work equally well hot from the oven or cold from a picnic box. Ricotta keeps the inside soft and mild, while capers and parmesan add salt and sharpness to the tinned tuna. Baking them in a lightly oiled dish saves you from frying, and a squeeze of lemon at the end brightens the whole batch.
Instructions
Heat the oven to 180ºC before you start, so it is ready when the fishcakes are shaped.
Beat the eggs in a bowl. Drain the tuna, then mix it in well with the ricotta.
Season with a little salt and pepper, then add the lemon zest, the parsley or basil, the parmesan and half of the breadcrumbs. The source also lists capers, so stir them in at this stage with the other flavorings.
Trickle a little olive oil over the base of an ovenproof dish.
Work the mixture together well. Using two spoons, shape it into medium-sized balls, roll each one in the remaining breadcrumbs and set them in the dish.
Bake for 25 to 30 minutes. Serve warm or cold, with lemon juice drizzled over and a green salad alongside.
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