Think Salmon cakes but with Tuna… and a little asian flavouring. I made these for dinner last night and they were a huge hit, even with hubby who doesn’t really care for canned tuna. They are quick, low fat and simple to make and are great in a sandwich the next day.

Asian Tuna Cakes
2 cans tuna, drained
1/2 cup whole wheat bread crumbs
1/2 cup grated carrot
1 TBSP each – grated fresh ginger, soy sauce, ketchup, diced cilantro
1 TSP sesame seed oil
1 egg
1/4 TSP salt and pepper
Canola Oil and nob of butter

Mix all ingredients except for canola oil and butter in a bowl. Press mixture into 6 patties.

Heat oil and butter in a large skillet until butter has melted and pan is nice and hot. Add patties and fry until crispy on the outside and warmed all the way through. Serve warm with salad, rice or side dish of your choice.

Feel free to make substitutions – finely diced red pepper in addition to or instead of carrot is lovely!

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