tuna fishcakes

these fishcakes are such an easy and quick meal, and they are suuuuper filling. I had mine in a lettuce sandwich-type thing with a tartar-like sauce, and it was such a satisfying lunch.

original recipe: https://www.crunchycreamysweet.com/lemon-garlic-tuna-cakes/

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yield: 4 servings

cook time: 30 minutes

Ingredients

• 2 5oz cans of tuna

• 3 garlic cloves, minced or grated

• 1/4 cup finely chopped white onion

• 1/4 tsp salt and pepper

• 1 large egg

• 1/4 cup breadcrumbs

• 2 tbsp mayo

• 1/4 cup grated parmesan cheese

• 1 tsp italian seasoning

• 4 tbsp breadcrumbs

• 4 tbsp parmesan cheese

• olive oil

• optional: lemon juice, butter lettuce

for sauce:

• 1/2 cup mayo

• 3 tbsp relish

• pinch of salt and pepper

• 1/2 tsp italian seasoning

Instructions

1. Drain the cans of tuna, and shred tuna with a fork. Set aside.

2. Combine garlic, onion, salt, pepper, egg, mayo, parmesan cheese, and italian seasoning in a medium bowl. Add the shredded tuna a mix until evenly combined.

3. In a bowl or dish, add the breadcrumbs and parmesan cheese. Take 1/4 cup of the tuna mixture and form into a patty about about 1/2 inch thick. Coat with the breadcrumb mixture.

4. Heat a skillet (I used cast iron) over medium-high heat and add olive oil. Add the fishcakes to the pan and cook for about 5-6 minutes, or until both sides are nicely browned.

5. To make the sauce, combine mayo, relish, salt, pepper, and italian seasoning. Serve with the fishcakes, crunchy lettuce, and lemon wedges.