Wednesday, July 6, 2016

Tuna Cakes with Gooseberry/Sage Sauce

Gooseberries, informally known as goosegogs, enhance desserts with their tart freshness. They also do the same for savoury dishes, especially those featuring pork or fatty fish.



Gooseberry/Sage Sauce
makes 8 T (freezes well so extra can be made)

  • Gooseberries, a couple of handfuls
  • Sugar to taste
  • Sage, a minced fresh leaf or two/pinch of dried

Put berries along with a tablespoon of water and a good sprinkling of sugar in a pot. Since the sauce will be sieved, there's no need to remove their pesky tops and tails.


Bring to a simmer. Cook gently while stirring here and there for about ten minutes until mushy. Add sage and more sugar if desired.  Sieve via a mesh strainer or a food mill. Refrigerate (best if left overnight) or freeze.

Delectable! And made with gooseberries & sage from our potager

Tuna Cakes
makes three 10 cm/4-inch rounds (can be doubled & quadrupled, but use no more than 2 eggs)

  • Tuna, canned, drained, 100 grams/3.5 dry ounces
  • Egg, 1
  • Parmesan cheese, 2 T
  • Breadcrumbs, preferably homemade, 4 T
  • Onion, finely minced, 1 heaping T
  • Freshly ground black pepper
  • Lemon juice, 1 tsp
  • Vegetable oil (I used sunflower) for frying
  • Fresh sage leaves for garnishing

Breadcrumbs are easy to make and so much better than store-bought. Tear bread (I used a baguette), stale or fresh, into small pieces, spread evenly on a shallow pan, and bake at degrees 120 degrees C/250 degrees F for about thirty minutes or till golden and crunchy. Stirring the crumbs a couple of times while baking helps the process.  Cool. Crush with a rolling pin, or in my case, roll them with the jar that eventually stored the crumbs! They will keep for several months either in the cupboard (if weather is not humid) or in the fridge.


Beat the egg and lemon juice together. Add the Parmesan and crumbs. Mix to get a pasty texture.


Stir in carefully the onions, tuna, and freshly ground black pepper.


The consistency needs to be moist but still a bit crumbly. Divide mixture into thirds. Form three balls and then flatten out to about an inch/2.5 cm thickness, patting and shaping for cohesion. Reserve on a plate.


Since The Calm One and I are both thrilled with our ceramic knives, we got a ceramic frypan to see if the thrill continues. It does. He also found an one-piece spatula that is versatile, sturdy, and flexible. It can scrape the film that scrambled eggs leave, handle plus cut sticky, no-knead bread dough, and flips with uncanny accuracy. Lovely thing.

Both utensils are from Lidl. Don't have one in your quartier? Consider moving near one!

Pour a thin film of oil and heat for a minute or two till sizzling hot. Add the cakes. Brown over moderate flame about three minutes on each side.

Great ceramic skillet! No sticking and easy to clean.

How to get a nice crusty outside? Just include some breadcrumbs in the mixture! So more simple then coating the actual patties with the stuff. Cover with sauce and serve any extra on the side. 

Pairing fish and gooseberries turned out sublime

À la prochaine!