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Chilli, Lime & Tuna Rissoles

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You will not regret trying this recipe

I think you will be pleasantly surprised and delighted with this recipe; not only is it a great way to create your own takeaway style night at home, but it’s also budget friendly.

You won’t find any smashed spud in this recipe either, making it a great weeknight option when you’re all out of ingredients, ideas or time. We’ve used a healthy ratio of moist tuna chunks mixed with homegrown spring onions, a hint of chilli, some gluten free bread crumbs and a dose of lime.

Served on baking paper with a serving of roasted sweet potato fries and you’re on to a winner. To make the sweet potato fries, take 3 large sweet potatoes, wash and pat dry with kitchen towel and then slice to your desired thickness. Place on a large flat baking tray, sprinkle with rock salt and roast for 40 minutes in a preheated oven at 180 degrees Celsius. Done. Serve.

And a handy hint – if you don’t have any limes (like we didn’t when we were making this, substitute for lemon)


Large tin tuna in spring water(approx. 475-500g)
1 egg
1 c GF bread crumb
4 spring onions
juice 1 fresh lime
1 tsp. chilli flakes
Pinch salt & pepper, to season
3 tbsp. vegetable oil


Preheat the oven to 200 degrees Celsius (fan forced).
Drain the Tuna and add to a mixing bowl.
Slice the spring onions and add to the mixing bowl.
Add the lime juice, salt, pepper, chilli, egg and bread crumbs.
Mix well until everything is incorporated and sticks together.
Form the rissoles by rolling together with clean hands and pressing firmly between your palms to flatten slightly.
Heat the vegetable oil in a large fry pan and have a small oven tray handy.
Cook the rissoles until golden on both sides (approx. 2-3 minutes a side) and then place on the oven tray.
Put the tray of rissoles in the oven to finish cooking for 15 minutes.
Serve immediately.