In the fight against coronavirus, we need to keep our vitamin & mineral levels up… One way to do it is by changing food habits – enter tuna fishcakes.
Foods high in zinc & omega are vital when boosting the immune system… Zinc and omega (found in tuna) have been proven to – along with vitamin D, C and B-complex.
As you may already know, tinned/canned tuna is high in Zinc. However, it doesn’t always taste good…
If you don’t have a bad word to say about tinned/canned tuna, that’s fine. I like it too.
Although, you might agree that it’s important to change up the way we bring it into our system, straying from the usual tuna & sweetcorn pasta/sandwich.
Here’s an interesting and adventurous way of serving canned tuna…
Yes, the image might make it seem like fine-dining, but in reality it couldn’t be simpler!
Ingredients needed for the tuna fishcakes
4 John West Tuna Chilli Infusions
Crushed Pringles (Sour Cream & Onion)
3 tablespoons of three different types of mayo (Nando’s perinaise, vegan mayo and Hellmann’s chilli mayo)
Spring Onion (chopped)
How to make the tuna fishcake
Mix ingredients in bowl.
If it gets sticky and gloopy, increase the amount of ground Pringles.
Shape into patties
Serve with: toasted sourdough bread, Guacamole (recipe for this coming soon) and basil leaves. All are optional, of course.