Have you never tried tuna frikadelles before? Then you have to try our super easy version made from canned tuna, stirred with lemon zest and parsley. They're really tasty, and a great way of getting some more fish into the kids. Here we've served ours with an easy carrot salad and rye bread. Enjoy!

Directions

1. Drain the brine from the tuna into a bowl. Finely chop the onion and mix with tuna, breadcrumbs, egg, juice and zest from the lemon, rinsed and chopped parsley, milk and tuna brine. Mix well, so the tuna is evenly dispersed, and you get a thin and supple farce (slightly thinner than regular meatballs or fish cakes). If too thin, add more breadcrumbs. If too thick, add more milk or tuna brine.

2. Cook a small trial-delle to taste if the seasoning is how you like it. You mightn't need to add salt, as the tuna will be salty already.

3. Shape round "deller" from the farce with a spoon or your hands, moistened in a bit of water. Cook the tuna delles in olive oil on a pan.

4. Serve the frikadelles with toasted rye bread, spread with hummus or cream cheese, and a quick carrot salad of grated carrots and rinsed, diced apple, dressed with a dash of lemon juice and honey. Top with almonds and raisins.

5. Enjoy!

Tip

If you fancy making your own hummus, simply click the chefs' hat in the ingredient list, which will take you to our easy recipe.