To prepare our tuna fishcakes recipe boil the potatoes in lightly salted water for 7 to 10 minutes or until tender. Drain them and mash, season and leave to cool.

While you cook the spuds, heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes. Add the onion and continue to cook until the onion is soft and golden and the bacon is just crisping. Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.

In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the John West Tuna Steak, keeping it in nice big pieces! Season to taste, then shape the mixture into 4 cakes, flatten so that they are no more than 3cm thick. Cover and chill until required.

Lightly dust your cakes with flour and pan-fry in a little sunflower oil for 3 or 4 minutes. Don’t turn them too often as they can fall to bits - they are still yummy even if they do though!For more information on all our Tuna Recipes please click here.