I am adding this recipe for tuna cakes to my food storage plan. They are easy to make from ingredients on hand, they're cheap, and they're quite tasty. If you like, you can make them earlier in the day, refrigerate, and fry them up just before serving.
Serve with buns (with lettuce, tomatoes, and tartar sauce) or without (with tartar sauce).
2 cans tuna, drained well
1 egg (I used a flax egg)
2 tablespoons mayonnaise
1 teaspoon dried parsley
1 teaspoon minced garlic (I used jarred garlic; you could also use 1/2 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/3 cup breadcrumbs
2 tablespoons oil for frying
Mix all ingredients except breadcrumbs and oil. If there are large chunks of tuna, break them up. Add breadcrumbs until you can form patties that keep together well. Form mixture into four patties.
Heat oil in skillet. Fry the patties until nicely browned on both sides and heated through.
1/4 cup mayonnaise
1 tablespoon pickle relish
1/2 teaspoon lemon juice
a few grinds black pepper