|1. In a bowl, flake tuna with a fork. Add egg, bread crumbs, celery, onions, bell pepper, Worcestershire, salt, pepper and dry mustard; mix until well blended. Shape into four cakes about 3 inches wide and 1/2 inch thick.
2. Pour olive oil into a 10 to 12 inch frying pan over medium heat. When hot, add cakes, slightly apart, and cook turning once, until golden brown on both sides, 5 to 6 minutes total. Serve hot.
Hint: The secret to these delicious cakes is to cook them slowly with the tops down. Then turn them over to finish cooking for the most moist tuna cakes ever.