Tuna Patties with Remoulade

Ingredients

• 1 loaf of bread (day-old)
• 2 Spring Onions
• 2 tbsp butter
• 500 g tuna fillet
• 1 egg
• 1 egg yolk
• 2 tbsp cornflour
• bread crumbs
• vegetable oil (for frying)
• Salt
• freshly ground pepper
• 1 tbsp finely chopped parsley
• 100 g pickled cucumbers (with 2 tbsp pickle brine)
• 1 Shallot
• 250 g mayonnaise
• 2 tbsp freshly chopped tarragon
• 2 tbsp freshly chopped parsley
• 1 tbsp sharp mustard
• Lemon juice
• Salt
• pepper from the mill

Instructions

1. 1.

   Soak the bread in cold water. Clean, wash and finely chop the spring onions, sauté them in butter, then let cool. Finely chop the tuna fillet or feed it through a coarse grinder. Squeeze out excess liquid from the bread and mix with the spring onions, egg, yolk and cornflour into the fish mixture. Knead by hand or with two forks into dough, season with salt and pepper. With wet hands form 12 patties and coat in bread crumbs.

2. 2.

   Heat some oil in a pan and fry the patties in batches, 3-5 minutes per side until golden yellow. Keep finished patties warm.

3. 3.

   Finely chop the pickles. Peel and finely chop the shallot, then whisk together with mayonnaise, pickle brine, tarragon, parsley and mustard until smooth. Season with lemon juice, salt and pepper. Serve the sauce alongside the patties.