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Photo of Tuna and celeriac patties by WW

Tuna and celeriac patties

3 - 9
PersonalPoints™ per serving
Total Time
1 hr
30 min
30 min


Peeled celeriac

500 g, cut into 1.5cm pieces

Sebago potato

1 large, (250g), cut into1.5cm pieces

Green shallot(s)

3 individual, thinly sliced

Canned tuna in springwater, drained

426 g, flaked


1 medium, lightly beaten

Fresh lemon rind

2 tsp, finely grated

Panko breadcrumbs

40 g, (½ cup)

Olive oil

1 tbs

Rice wine vinegar

20 ml, (1 tbs)


2 medium, segmented


1 cup(s), (1 bunch), sprigs picked

Red onion

½ small, thinly sliced


1 small, sliced

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave celeriac and potato until tender. Drain. Mash in a large bowl. Season with salt and pepper.
  2. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2 minutes or until softened. Add shallots, tuna, egg and rind to celeriac mixture. Shape ⅓-cup mixture into a 3cm-thick patty and place on a plate. Repeat to make 11 more patties.
  3. Spread breadcrumbs over a plate. Lightly coat patties in breadcrumbs. Transfer to prepared tray and lightly spray with oil. Bake for 20 minutes or until golden and heated through.
  4. Meanwhile, whisk oil and vinegar in a large bowl. Add orange segments, watercress, onion and avocado and season with pepper. Toss to combine. Serve patties with salad.


TIPS: If preparing the celeriac ahead of time, place it in bowl of water with 2 tablespoons lemon juice after cutting to stop it going brown. Store any leftover patties in an airtight container in the fridge for up to 3 days. Store salad in a separate container for up to 1 day. Reheat patties in the microwave. Uncooked patties suitable to freeze to up to 3 months.