Tuna Cakes With A Black Bean, Corn and Avocado Salad

One of the things I found out quickly when I started dating my now husband was that his mother was an extraordinary cook. His eyes would almost roll back into his head as he would retell of her fried chicken. I knew early on that I was going to have to learn how to cook. For years the poor man endured all kinds of monstrosities that I prepared for him. I collected cook books and recipes and all the while hoping that I would become a good cook. In fact, I did learn to cook and love it. It’s now one of those things that I look forward to in my day. I find it incredibly relaxing to put a meal together. Last night I made tuna cakes in hopes that my husband would enjoy them as much as his mom’s salmon cakes and he did. Yay! Here’s the recipe I put together in case you want something easy and inexpensive to make for dinner.

Tuna Cakes

Ingredients:
3-4.5oz cans of tuna in olive oil
1/2 Serrano pepper chopped finely with seeds left in
12 whole wheat triscuit crackers shredded
2 tbsp cilantro diced
1 whole lemon squeezed into the mix
1 garlic clove minced
2 eggs
salt and pepper to taste
drizzle of olive oil
Combine all ingredients together in a bowl. Heat a large skillet with olive oil to medium high heat. Make 7-8 small patties and gently lay each one in the pan. I cooked 4 at a time to keep from packing things in too tight. I cooked them for 4 minutes and then turned the heat down to low and covered for 2 minutes. I then gently flipped them over and did the same thing. After frying these I put them on a plate with a paper towel to get rid of the extra oil and served with a sriracha mayo. To make that just add 1 tsp of sriracha to 1/4 cup mayo and mix together.

I hope you enjoy these as much as we did. I make a lot of good things in my house to eat, but no doubt, I will never make fried chicken like Mama Ann does, and that’s quite alright with me. Some things should be reserved as special between a mom and son. 🙂

2 thoughts on “Tuna Cakes With A Black Bean, Corn and Avocado Salad

  1. Two things: I love when you include a recipe–yea!!! Also, what a pretty presentation you made on that plate! Fun! Looking forward to some good eating and creative cocktails soon with you!

  2. Thanks Coco! I wish I would have taken the time to use molds for the cakes, but I thought this was a little more realistic-haha. I am really looking forward to cooking it up next week with you guys!

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