Classic Tuna Rissoles with Lemon Caper Emulsion
Generated with the assistance of Pantry Bliss AI
Last updated on
4
1 hour
Prep time
30 minutes
Cook time
20 minutes
Resting time
5 minutes
The classic tuna rissole, a staple in Australian cuisine, has been elevated through French culinary techniques to create a light yet satisfying dish. The addition of a lemon caper emulsion draws inspiration from traditional French sauces that emphasize freshness and balance, similarly to classic tartar sauce yet with a nuanced twist. This recipe celebrates the simplicity of canned tuna while introducing vibrant flavors that harmonize beautifully, creating a dish that is both nostalgic and refined.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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400 grams Canned tuna (drained and flaked)
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100 grams Fresh breadcrumbs (preferably from day-old bread)
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1 large Eggs (beaten)
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50 grams Red onion (finely chopped)
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30 grams Flat-leaf parsley (finely chopped)
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30 milliliters Fresh lemon juice (freshly squeezed)
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1 teaspoon Salt (to taste)
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0.5 teaspoon Black pepper (to taste)
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60 milliliters Olive oil (for frying)
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2 large Egg yolks (fresh)
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1 teaspoon Whole grain mustard
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20 milliliters Lemon juice (freshly squeezed)
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30 grams Caper berries (finely chopped)
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150 milliliters Olive oil (for the emulsion)
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to taste Salt
Instructions
- 1. Shape the Rissoles: Using your hands, form the mixture into 8 equal-sized patties. Each patty should be approximately 1.5 cm thick. Place the shaped rissoles on a baking tray lined with parchment paper.
- 2. Serve the Dish: Once cooked, transfer the rissoles to a plate lined with paper towels to absorb excess oil. Serve the rissoles warm with a generous drizzle of lemon caper emulsion on top. Garnish with extra caper berries and parsley if desired.
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3.
Cook the Rissoles:
Heat the olive oil in a frying pan over medium heat. Once hot, carefully place the rissoles in the pan, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and heated through. Use a spatula to carefully flip each rissole.
Avoid overcrowding the pan to ensure even cooking and to achieve a golden crust. Cook until internal temperature reaches at least 60°C.
- 4. Prepare the Tuna Mixture: In a mixing bowl, combine the drained and flaked canned tuna, fresh breadcrumbs, beaten egg, finely chopped red onion, flat-leaf parsley, lemon juice, salt, and pepper. Mix well until thoroughly combined and the mixture holds together when formed into a patty.
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5.
Prepare the Lemon Caper Emulsion:
In a food processor, combine the egg yolks, whole grain mustard, and lemon juice. Process until combined. With the processor running, slowly add in the olive oil in a thin stream until the mixture emulsifies and thickens. Stir in the finely chopped caper berries and season with salt to taste.
Ensure the olive oil is drizzled slowly to create a stable emulsion. If the emulsion separates, you can add a teaspoon of warm water and blend again to help recombine.
Tips and Variations
- Use fresh cooked tuna instead of canned for a more robust flavor.
- Add herbs such as dill or chives to the rissoles for additional flavor variations.
- Consider serving with a side salad or roasted vegetables for a complete meal.
Equipment Required
Suggested Pairings
Sides
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The freshness of a simple green salad complements the rissoles perfectly, balancing the richness.
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Roasted vegetables add earthy flavors and a pleasing texture contrast with the rissoles.
Drinks
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The acidity and brightness of a Sauvignon Blanc pair beautifully with the emulsion and rissoles.
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A refreshing non-alcoholic choice that complements the freshness of the dish without overwhelming it.
Other Food Dishes
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A light chilled soup provides refreshing contrast to the warm rissoles.
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A sweet and tangy lemon tart echoes the citrus in the dish, making for a cohesive meal.