Aishling Moore: How to turn tinned tuna into tasty snacks

At Goldie, our best-selling snack is our Taiwanese fried fish nuggets. It makes the best use of any trim from each species, especially the likes of monkfish and hake.

Aishling Moore: Tinned tuna cutlets/ Picture: Chani Anderson

Sat, 11 Jul, 2026 - 01:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Snacks are all the rage on restaurant menus nowadays – tasty little bites to enjoy while perusing the menu and kick-start your meal.

Snacks should be quick service items, so you’ll find lots of smoked almonds, marinated olives, gildas, croquettes or small tartlets on menus that should arrive within moments of ordering.