Leftover tuna cakes with hollandaise sauce

On Sunday night I made tuna cakes and had some of the raw material leftovers. I also had some of last night’s homemade hollandaise sauce leftover.

Ingredients

• Tuna cakes (raw)
• Hollandaise sauce (cold)
• Asparagus
• Kale sprouts

Instructions

1. Heat an oven to 200 °C.
2. Put the asparagus and kale sprouts into a mixing bowl and squirt in some olive oil and a pinch of iodised salt. Mix the vegetables, oil, and salt in the bowl and then lay the vegetables onto a lined baking sheet and put it into the oven for about 15 minutes.
3. Pull the leftover hollandaise sauce out of the refrigerator and out the container into a large mixing bowl. Add a weight to the plastic container and then pour boiling water into the bowl to gently warm the hollandaise sauce.
4. While the vegetables are cooking, heat a frying pan and add some neutral vegetable oil. Add spoonfuls of raw tuna cake mix and form rissoles with a spoon. Shallow fry the tuna cakes and turn regularly until the surface is a deep golden brown colour.
5. Allow the tuna cakes to drain on absorbent kitchen paper.
6. Plate up.

I reckon a poached egg would be perfect with these tuna cakes and hollandaise sauce too.