I found this recipe in a few years old Chatelaine in the magazine rack at our gym last summer. I made the recipe for lunch that same day because they looked good, and simple to make. I rediscovered the recipe while I was doing some cleaning this weekend, and had an impulse to make them again. The recipe is found under the “Meals in Minutes” section of the magazine, which is pretty fitting for this week. Between work, the gym, and painting 2300 sq. ft. of wall space, quick dinners fits into the menu perfectly. Add that to the fact that most people have these ingredients on hand, not much thought and preparation needs to take place when its 5 o’clock and your just starting to figure out what to make for dinner. I made a green salad as a side and as advertised, dinner was done in a matter of minutes.
Adapted from Chatelaine, September 2008
6 slices of bread
2 cans of tuna, drained
1/2 red pepper, diced
2 green onions, thinly sliced
1/2 cup of grated mozzarella
2-3 tsp of olive oil
Whisk eggs in a bowl. Cut off the bread crusts and discard. Cut bread into small pieces and stir into the egg mixture, set aside. Crumble tuna in a bowl and add the peppers, onion, and cheese, stir. Mash the bread mixture with a fork to form a paste, then stir into the tuna mixture. Use a 1/4 measuring cup to measure out the mixture. Form into small cakes about 1/2 inch thick. Heat the olive oil in a large pan over medium heat. Cook about 3 minutes per side or until browned and warmed through.
The recipe also called for 2 tbsp of finely chopped jalapeno but I’m not a fan and didn’t use it. I dipped the tuna cakes into plain Greek yogurt and it was so good.