Tuna, ginger & herb cakes with yoghurt sauce

This delicious dipping sauce has a surprise chilli kick that makes it difficult to resist
Last minute recipes: 11 easy entertaining ideas for New Year’s | Home Beautiful Magazine AustraliaCath Muscat



Yoghurt sauce



Put tuna, chives, ginger, coriander, sesame oil, soy sauce, eggwhite and ¾ cup of the breadcrumbs in a large bowl. Add 1 teaspoon each of white and black sesame seeds. Combine, then season to taste.


Shape 2 level tablespoons of mixture into balls and flatten into cakes with your hands. Combine remaining breadcrumbs and sesame seeds on a plate. Coat tuna cakes lightly in mixture.


Heat enough oil to almost coat the bottom of a medium non-stick frying pan on a medium-high heat. Cook tuna cakes, in two batches, for 1-1½ minutes each side or until golden. Drain on paper towel.


To make yoghurt sauce; whisk all ingredients until smooth. Sprinkle tuna cakes with coriander leaves and micro herbs to garnish, then serve with sauce on the side.

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