Sundried Tomato and Tuna Brandade Cakes

Prep Time20 min
cook Time 15 min
Time to Table35 min

While Brandade is originally a salted cod puree from French cuisine, we have used Flavoured Tuna instead of cod, mashed potatoes and other ingredients to create fish cakes, which when cooked are great for appetizers, snacks and sandwiches at lunch and dinner.


2 cups (500 mL) mashed potatoes
3 cans (85 g each) Clover Leaf Flaked Light Tuna-Sundried Tomato & Basil
1 pinch each of paprika and parsley
4 tbsp (60 mL) sliced dried tomato
1 chopped shallots
½ cup (125mL) all purpose flour
4 tbsp (60 mL) extra virgin olive oil, divided
2 tbsp (30 mL) unsalted butter
4 cups (1 litre) mini arugula
salt, black pepper


  1. In a large bowl mix together warm mashed potatoes, tuna, paprika, parsley, dried tomatoes and shallots, stir well and season to taste.
  2. Shape mixture into 4 fish cakes, dust with flour and set aside.
  3. Preheat oven to 400F (200C).
  4. Heat half the olive oil and all the butter in a non-stick pan. Cook the fish cakes, 2 to 3 minutes on each side. Transfer to a baking sheet and continue to cook in the oven for 7 minutes. Set aside.
  5. Season the arugula with salt, pepper and remaining olive oil. Place fish cake on top of the salad and serve immediately.


  1. Fish cakes can be frozen after preparation step #2. Cooking time will be a few minutes longer.
  2. Additional ingredients could include celery root puree or sweet potato.
  3. Alternatively, use leftover mashed potatoes.


per serving
% Daily
Fat24 g37%
Saturated Fat6 g
Trans Fat0.2 g
Saturated + Trans31%
Cholesterol35 mg
Sodium880 mg37%
Carbohydrate41 g14%
Fibre3 g12%
Sugar5 g
Protein18 g
Vitamin A15%
Vitamin C10%

Claims per serving

Source of Fibre Excellent Source of Protein
Good Source of Vitamin A Source of Vitamin C
Source of Calcium Excellent Source of Iron

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