Tuna Cakes are delicious and budget friendly. Using cans of tuna rather than fresh fish helps keep the cost down, something we need with inflation raising prices in the supermarkets. The ingredients are usually in most pantries,, the tuna cakes freeze well and you can eat them hot, warm or cold. I served it with Cucumber Dill Sauce or you can use your own favorite. Serve alone or on a bun.
To make a great lunch or dinner, start with a bowl of Velvety Carrot Soup and end with a Chocolate Biscotti-suggestions linked above. Tuna Cakes recipe is below.
Against the background of building the Panama Canal, is the awakening of Clara Tyler. Through Clara’s eyes, we see the poverty and disease of the Canal’s workers, their lack of rights, and adding to their misery, the indifference from many in charge.
Parallel to Clara’s fight against disease is her battle for equal rights as a woman. She struggles within her family against the rule of her father, in the medical and political world against the authority of doctors and government leaders, and in world of love, against prevailing standards. The plot details the emergence of Clara as a strong, independent and iconoclastic woman.
Yield: 15 medium cakes
2 medium potatoes, scrubbed and with skins on
2 cans tuna in water, drained
1 medium onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 carrot, peeled and grated
1 egg, beaten
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 cup all-purpose flour
2 teaspoons dill
3 tablespoons oil
Cut potatoes into quarters. Place potatoes in pot and cover with water. Bring water to a boil and cook potatoes until soft. Drain completely.
Sauté onions and celery until soft. Add garlic and sauté for 2 more minutes.
Add all ingredients except oil to a bowl. Use an immersion blender or food processor or mash by hand until the texture you desire is achieved. The texture can be chunky totally smooth or somewhere in between, which is what I did.
Using 1 heaping tablespoon, form fish into balls, flattening slightly with your hands.
Heat 1 tablespoon oil over medium heat. Add 4-5 fish cakes, not letting the sides touch. Cook on one side for 4 minutes, checking to see if bottom is golden. Gently turn to other side and cook another 3 minutes. Cook longer if needed.
Place on clean dishtowel or paper towels to drain. Complete cooking the fish cakes. Serve with Cucumber Dill Sauce, horseradish or your favorite salsa.
Uncooked or cooked: Place uncooked tuna cakes on a parchment lined cookie sheet and lace in freezer for 1 hour. Removed and store flat, in labeled freezer bags for up to 3 months.
Add other veggies: 1 grated small zucchini or yellow squash, 1 small sweet potato, peeled and boiled until soft
Gluten Free: Use Gluten Free Flour or Potato Starch
Cut the carbs: Substitute 1 medium rutabaga for white potatoes. After boiling rutabaga, drain completely and pat dry.
Other canned fish: Use canned salmon, drained.
Fresh fish: Use poached salmon, filet of cod, mahi mahi, halibut or any white fish
Cucumber Dill Sauce
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dried dill
1 tablespoon minced or grated onion
1/2 cup minced cucumber, with peel if organic, peeled if not
1 teaspoon white horseradish for a kick, if desired
Salt and pepper to taste
1. Mix together and refrigerate until ready to serve.
2. Lasts 1 week in refrigerator. Great with most baked or grilled fish.