Thai Style Tuna Cakes with Cucumber Salad
Spicy red curry tuna cakes with green beans and lime, pan fried until crisp and served with a sharp cucumber salad.
- Time40 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 749kcal
- 35.4gcarbs
- 11.4gof which sugars
- 34.2gfat
- 8.2gsaturates
- 75.8gprotein
- 7.2gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Flake the drained tuna into a bowl. Add the curry paste, egg, cornflour, green beans, spring onions, coriander, lime zest and fish sauce and mix well. The mixture will be quite wet.
- 2
Chill the mixture for 15 minutes, which makes it much easier to shape.
15 min - 3
Stir the rice vinegar, caster sugar and the juice of 1 lime until the sugar dissolves. Toss with the cucumber and chilli.
- 4
With wet hands, shape the tuna mixture into 12 patties about 2 cm thick.
- 5
Heat the oil in a large non stick frying pan over a medium heat. Fry the cakes in two batches for 3 to 4 minutes on each side, until crisp and golden.
7 min - 6
Serve hot with the cucumber salad, wedges cut from the second lime and rice if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
