Tuna Cakes...

Some time ago, I found a delicious alternative to crab cakes ~ baked seafood cakes made out of tuna. They are great for a light supper or a first course appetizer. These cakes are fast and delicious by combining pantry staples with flavor-packed ingredients to create a budget-friendly meal that tastes like a 5-star restaurant entrée. Tuna has come a long way since its sole role in the can. These days it can be found canned in a variety of flavors and pre-marinated in pouches. These sweet and tangy cakes are packed with wonderful flavors and has omega 3 in the tuna that is good for ones health. I usually serve them with a Citrus Mayonnaise and a wedge of lime.



Tuna Cakes

Ingredients:
1 pound new potatoes, skin on
1 can (6.5 oz) Albacore Tuna
~ packed in water, drained
½ cup carrot, grated
¾ cup zucchini, grated
½ cup asiago cheese, grated
½ cup cornmeal flour
3 tablespoon canola oil

Cut potatoes into quarters, put in a saucepan with cold salted water and bring to the boil. Once soft, drain water and mash potatoes with the skin on.

In a large mixing bowl add remaining ingredients except the oil. Then add potato mash to tuna mixture, season with salt and pepper then fold ingredients together until well combined.

Shape patties using your hands - I use a ¼ cup measurement for each patty.

Heat a large frying pan; add oil and once heated, place the patties in the oil and fry until golden brown. Cook the patties in several batches for best results.

Makes about 10 patties

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Citrus Mayonnaise

Ingredients:
8 tablespoons mayonnaise
3 tablespoon milk
1½ teaspoon lime zest
1 tablespoon fresh lime juice
⅛ teaspoon ground cumin

Combine ingredients and chill.

Makes about ½ cup

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George’s notes:

• I like to leave the skin on new potatoes because it is so thin and holds all the nutrients- and my kids never notice.
• For variety, mix up your veggies ~ I have used a ¾ cup of kernel corn, instead of the zucchini. If you like sweet potato, make a sweet potato mash for something different.