This is a treat for the whole family, it’s quick, easy and uses MSC Certified John West tuna. Make this delicious recipe for a summer afternoon snack for the family or whip it up for a summer BBQ party.

This World Tuna Day, today, the Marine Stewardship Council (MSC) has revealed that whilst most Aussies are seeking sustainable tuna (57%), many find it too difficult due to the limited options available and find it confusing to make the right choice.

The research conducted by YouGov found that a whopping 14.4 million of us buy canned tuna, with millennials and parents purchasing more than average. An estimated 336 million servings of tuna are consumed annually, with the average household consuming 36 per year.

With the MSC blue fish tick label found to be the most trusted independent claim on canned tuna, Katie Saunders from John West is urging other tuna brands to follow their lead “Each year, Australians buy 80 million cans of certified sustainable John West tuna with the MSC blue fish tick label to be assured their purchase isn’t costing the ocean.

“We call on more brands to join the global effort to source seafood from well-managed fisheries and employ responsible fishing strategies to protect tuna stocks so we can continue to enjoy tuna for generations to come.”

Wild tuna fish cakes

Cooking time: 30 minutes | serves 4


  • 1 x 415g tinned MSC certified John West tuna (look for the MSC blue fish tick) – well drained
  • 500g White & sweet potatoes, steamed, cooled, loosely mashed
  • 110g jar capers, well drained or 50g capers
  • 1 bunch dill, leaves only, diced
  • 5 lg spring onions, finely sliced
  • 50g Gherkins, drained, finely diced
  • ½ bunch chives, finely diced
  • 50-100g GF breadcrumbs, to add as you go
  • 3 eggs, lightly beaten
  • White pepper, to taste
  • Salt, Murray River, to taste

To fry
100g Extra Virgin Olive Oil
100g Butter

To Serve
Whole egg mayonnaise


  1. In a large bowl combine all ingredients except breadcrumbs.
  2. Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
  3. Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
  4. Preheat oil and butter to medium high in a large heavy based fry pan. Have cooling rack and paper towel on hand to drain excess oil.
  5. Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
  6. Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.

Ensure all wet ingredients are well drained, use paper towel on capers, dill, onions, gherkins, chives if sieve isn’t sufficient.

Patties refrigerate well if in an airtight container, great for lunch snacks.

Head to the Marine Stewardship Council website for more delicious recipes

Recipe by Elena Duggan (@elena_jo_duggan)