The Holistic Soul Healer

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 “Love” Tuna Cakes Recipe

Ruth Kramer

I love this versatile recipe and it’s a great quick last decision when I am less inspired with what to create for the next meal. Here’s what I really love about these, I make them one day and can eat for the next day or more, depending on how long they aren’t eaten (they are so yummy, they never last very long.) I usually serve them with a salad, or can served with rice or potato and can be hot or cold.

 Ingredients:

  •  2 cans of tuna or 2 small tuna steaks, broken down.

  • 1/3 cup mayonnaise

  • 1 Tablespoon grain mustard

  • 1 Tablespoon worcestershire sauce

  • 1/4 cup grapes oil

  • 1/2 cup minced onions

  • 1/2 cup minced peppers

  • 1/4 cup minced celery

  • 1 Tablespoon minced garlic

  • salt and pepper to taste

  • 1 Tablespoon cilantro

  • 1 Tablespoon parsley

  • 1 egg, beaten

  • 1 1/2 cup tasty crackers, ground to fine crumbs ( I use wasabi rice crackers)

 Method:

  •  Take a saute pan and heat the oil. Drop in the onions, salt, pepper, then once lightly golden, add the peppers and celery. Add the garlic last. Remove all and chill the onion mix in the fridge.

  • In a bowl mix tuna ( can use salmon or flaky fish of choice).

  • Add salt and pepper, worcester sauce, mustard and mayonnaise. Mix well.

  • Add cilantro, parsley and then the cooled onion mix.  Stir to completely mixed.

  • Add the beaten egg and ground crackers until slightly dry.

  • Roll into balls and place on baking sheet.

  • Flatten out and bake at 350 for 15-20 minutes to golden brown.

  • Turn over and finish baking for a further 10-15 minutes.

  • Cool and store in airtight dish or serve warm with whatever excites and delights you!!!

I have laid out this recipe as I most frequently make it, however, there are many variations that can spring from this amazingly easy centerpiece for a good hearty meal. Let me know what you like to serve with this recipe because the options are so vast and yummy. All of these suggestions can be left in the comments section below.

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Love & Blessings,
Ruth

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