TUNA FISH CAKES

Methods and Directions

• Peel and boil potatoes in a lightly salted water until soft. Drain, mash and put it aside.
• Cook and finely shred the fish with a knife. Mix the shredded fish with the mashed potatoes.
• Heat a frying pan on a medium heat with two tablespoons of cooking oil. Sauté the onion, parsley, thyme, black pepper, paprika, salt, chilli, garlic powder and bacon until a soft golden brown. Set aside.
• Add the sautéed spices into the fish and mashed potatoes. Add the egg yolks and mix together.
• Form patties with hands around 1/2 inch to 3/4 inches in thickness and about 3 inches in diameter.
• Heat a frying pan on medium heat with cooking oil. Pan-fry the patties until golden brown on both sides.

• Reduce the blood orange juice with sugar.
• Take segments of orange and grapefruit, and marinate with cilantro. Seal the shallots with vinegar, oil, Sambuca and water and in a vacuum pack, steam for 40 minutes at 90°C.
• Boil 10 cloves of garlic with milk and strain, repeat the process three times
• Blend the garlic with mayonnaise.
• Serve the tuna cakes with the orange and grapefruit citrus salad, garlic aioli and blood orange reduction.