I love a good crab cake…. like love one.  Is this a recipe for crab cakes?  No, no it is not.  It is not because 1.  I have yet to find solid crab for sale in Indiana and 2.  Even if I did, it is not the most cost effective protein to use for an entire family meal.  I like to go shopping in my pantry, and I almost always have tuna on hand.  Tuna is one of the most underutilized items that has been shamed to a sad tuna noodle casserole life, and I am here to help it out.  In the words of my son, ” These don’t suck as bad as I thought” haha  which I will take from a kid who doesn’t eat any kind of fish.

Tuna Cakes

Ingredients
2 Cans Tuna

1 Egg

1/4 Cup Oatmeal ( I use this in place of breadcrumbs for extra fiber)

1/4 Tsp Garlic, Salt & Pepper

2 Tablespoons Jalapeno Juice

Optional:  Add in chopped peppers for some crunch or Mayo for some moisture

Directions:

1. Heat a large skillet on the stove
2. Drain water/oil from tuna and  place in bowl
3. Add in all remaining ingredients and mix.  Do not overmix so you still have some chunks of tuna inside
4. Make sure the pan is nonstick or has been sprayed/oiled
5. Make small patty’s the size of your palm and compress slightly so they stick together.  Place gently in the pan.
6. Let cook for approximately 4 minutes each side.  if you flip too quick before it gets a brown crust then it will fall apart.
7. Plate up and top with your choice of remoulade or sauce.  I personally mix chopped jalapenos and jalapeno juice with miracle whip and coat the top of mine.  Boom Boom or Yum Yum sauce is also amazeballs.

Pictures of tuna cakes aren’t that great, but they sure are yummy!