Kathleen’s Tuna Cakes

Ingredients

1 can (6 oz.) Tuna Guy’s Solid White Albacore Tuna, drained
1 large egg
1 cup fresh white bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons finely chopped red bell pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2 tablespoons olive oil

Directions

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.

Cooking Information

Prep and cook time: about 20 minutes

Notes: Serve these tuna cakes with lemon wedge and your favorite tartar sauce or aioli.

Makes: 4 cakes; 2 servings