Tuna Cakes

1. Cut the potatoes into medium sized cubes. Put in a pot of salted water and bring to a boil. Cook 6-8 minutes. Drain, rinse under cold water to cool and leave to “dry” in the colander for a few minutes.

2. Zest the lemon. Thinly slice the celery and green onion. Place the green onion, celery and green peas in a bowl.

3. In a bowl, mix the tuna with the egg, panko, salt and pepper. Make 2 small patties per person. Heat a generous drizzle of oil in a pan over medium high heat. Put the tuna patty in and flatten it with a spatula to make a patty. Cook 2-3 minutes on each side until browned. Place on a paper towel.

4. Add the potatoes to the bowl with the green peas and add 2 ^2P | 3 ^3P tbsp of mayonnaise, the paprika to taste, the juice of half a lemon, salt and pepper. Mix.

5. Chop the capers. Mix the rest of the mayonnaise with the capers, lemon zest, a little lemon juice and you can add the sriracha for a spicier sauce. If kids aren’t used to capers, this is a good time to allow them to smell and taste them.

6. Serve the tuna cakes with the sauce and the potato salad. Bon appétit!