These tuna fish cakes are so tasty! We've given them a hint of Asia with dried coriander, and served with noodles, fried veggies and sesame sauce. Enjoy!

Directions

1. Drain the tuna brine into a bowl. Finely chop the onion and mix with tuna, breadcrumbs, egg, the juice and zest from the rinsed lime, coriander, milk and a dash of tuna brine. Save the rest of the lime for the sauce. Mix everything well, so the tuna is spread evenly, and you get a lovely and supple farce. If too thin, add more breadcrumbs. If it's a bit too firm, add more milk or tuna brine.

2. Cook a little test cake to see if the seasoning is to your liking. You might not need to salt it, as the tuna is already salted.

3. Now shape the farce into round fish cakes with a spoon or your hands, moistened with some water. Cook the tuna cakes in olive oil on a pan.

4. Cook the noodles according to the packet. Peel the carrots and cut into thin strips. Fry carrots and beans on a pan in some olive oil - watch out for the frozen veggies sputtering. Add sesame oil, soy sauce, sweet chilli sauce and water. Add lime juice to taste.

5. You can either add sesame seeds directly to the sauce, or you can roast them on a dry pan until golden and use to garnish the dish, along with spring onion tops sliced into rings - for those of you who fancy that sort.

6. Serve the yummy tuna cakes with noodles, fried veggies in sauce, and garnished with spring onion. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut the carrots into thin strips. They can also help mix the farce and shape the cakes with a spoon.