- Tuna cakes (raw)
- Hollandaise sauce (cold)
- Kale sprouts
- Heat an oven to 200 °C.
- 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.
- 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.
- 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.
- Allow the tuna cakes to drain on absorbent kitchen paper.
- Plate up.
I reckon a poached egg would be perfect with these tuna cakes and hollandaise sauce too.