Tuna Cakes with Yuzu Yogurt

Make this lightly adapted version of Yotam Ottolenghi's Tuna Cakes with Yuzu Yogurt for an elegant and healthy at-home appetizer.

I’m a little bit (more) obsessed with Ottolenghi since coming back from London. I’m kicking myself for not picking up a copy of the new cookbook, Jerusalem, while we were there (I didn’t realize it wasn’t out in the US yet and, well, books just aren’t very packable). So last weekend I sat around and bookmarked a whole bunch of recipes from his column on The Guardian. He just has so many unique ideas.

This one is going into the category of “I’ll-probably-make-this-over-and-over-until-we’re-entirely-sick-of-eating-it.”

You can’t exactly tell from the photo, but it’s like tuna tartare formed into a patty and then lightly seared on each side (so it’s still rare in the middle). I crusted mine with panko and sesame seeds, which is really the only alteration I made to the recipe.

Also in the mix is fresh ginger, soy sauce, shallots, sesame oil, cilantro, and mint. I love a good yogurt sauce, this one is mixed with grated cucumber, yuzu (or you could use lime juice), and black mustard seeds.

The night after I made these, I also figured out a tasty chickpea version using similar ingredients… I’ll post that one very soon, so just hang tight vegetarians.

Since I hardly adapted a thing, click here to go over to the recipe post on The Guardian.



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  1. Kris

    Wow! We made these tonight and they were AMAZING! Added a little extra fresh ginger. Paired them with your Asian Slaw and it was a BIG hit!

    Thanks so much for this recipe!

    Tip: Make sure you cut the tuna when it’s still a little frozen to get nice small “tuna tar-tar” cubes. Fully thawed tuna won’t cut nearly as well.

  2. I just got a copy of the book and oh my…so many good ideas. I love how unpretentious his books are. Full of great ideas, but it’s real food…if that makes sense. I just think what he does is so unique and effortless in a way. Hope to one day eat at Nopi! Beautiful dish, my dear.

  3. I LOVE Ottolenghi so much. What an inspiration. Can’t wait to get my hands on Jerusalem too!

  4. Alicia

    I saw Ottolenghi’s recipe in The Guardian a while ago but he didn’t have the photo of the cakes so I thought ‘hummm, another fish cake recipe’ and I never tried them (silly me). But now your tuna cakes look great on those photos, especially with the addition of the panko and sesame seeds which will definitely add more crunch (good idea!). Thanks for changing my mind.

  5. Kassia from neemly.com

    These look absolutely divine. Now I’m having a mad craving for tuna tartare… so hard to get here in India!

  6. Try this website ” http://www.bookdepository.com” , they deliver books around the world with free shipping and they have that book in stock.

    awaiting the chickpea version and love your blog !!!


  7. YUM. I’m on a tuna kick lately anyway, so I could easily see myself whipping these up a few times, too. I LOVE Ottolenghi’s cookbook and am so jealous you went to the restaurant!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.