Tuna Cakes with Poached Eggs

Meal Type: Mains


  • 2 tbsp olive oil
  • 6 cans (80g) Ocean’s Solid Light Tuna in Basil Infused Oil, drained 
  • 2 tbsp mayonnaise
  • 6 eggs
  • 1 cup panko breadcrumbs
  • ½ tsp turmeric powder
  • 3 tbsp vinegar or lemon juice
  • 1 avocado, thinly sliced
  • 6 cups arugula
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp capers
  • Salt and pepper to taste


  1. Preheat the oven to 350F. 
  2. In a bowl, combine the tuna, mayo, 2 eggs, panko and turmeric and mix until well combined. Season with salt and pepper. 
  3. Use a half cup to form the mixture into 4 equal patties. 
  4. Heat oil in a non-stick frying pan over medium-high heat. Cook the patties for 2 minutes on each side, or until golden brown and crispy. Add to a baking sheet and bake for 15 minutes. 
  5. Meanwhile, poach the eggs. Add the vinegar or lemon juice to a pot of salted water and bring to a gentle boil. Create a gentle vortex in the middle of the pot. Gently lower the eggs, 1 at a time, into the center of the vortex in the water. Cook for 3 minutes, keeping the vortex momentum going. Remove each egg with a slotted spoon and set aside on a paper towel. Season lightly with salt and pepper. 
  6. In a bowl, toss the arugula with olive oil and balsamic vinegar and lightly season with salt. 
  7. Arrange the arugula on a plate. Place the tuna patty in the center, top with avocado, poached egg and garnish with fresh dill and capers.

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