It is way past my bedtime but thanks to the perils of group projects I am daydreaming about foods and the ticks to the morning for breakfast as I wait for group members to send over their work for a market research project due tomorrow.
These were dreamt up last night as I stared at the few cans of tuna piled in the food corner of my room of our cozy Annex apartment. I just didn’t have the desire for hummus-tuna salad and just wasn’t feeling my normal avocado tuna pasta salad. For some reason I just knew I wanted to pan fry something and I wanted potatoes which I have been craving since the baked hash browns I made last week.
After looking through a number of recipes online I realized I didn’t have a full set of ingredients or the recipes omitted potatoes which I was desperately in need of. I set out to make up my own recipe and crossed my fingers that it would turn out edible and I must say I was pleasantly surprised.
Great post-workout meal!
- 2 large baking potatoes
- canned tuna (around 400-450 grams)
- 1 small sweet onion
- ½ cup bread crumbs
- 2 eggs, whisked
- squeeze of mustard
- pepper to taste
- splash of cream or milk (optional)
1. Peel & dice the potatoes into 1 inch pieces before placing them into a pot of salted water to bring to a boil. Strain potatoes once the root vegetable cubes are fork tender. Mash the potatoes until they are fluffy and no cubes remain intact
2. While the potatoes are cooking finely dice and onion and set it to caramelize over the stove top with some olive oil
3. Open the cans of tuna and add to the mashed potatoes, the caramelized onions, the dried basil, black pepper, and a squeeze of mustard to the potato-tuna mixture. Use your hands to combine and really incorporate all the ingredients together
4. Whisk 2 eggs before adding it to the potato-tuna mixture. Add the breadcrumbs to the potato-tuna mixture and mix well.
5. Heat up some oil in a frying pan. Form the potato-tuna cakes using your hands (one large spoonful = one cake, my cakes were about ½ in thick). Slide the potato-tuna cakes onto the frying pan and fry till brown on each side (try 2 minutes per side). (I personally like to squash my spatula on the cakes every so often because I like to hear the sizzle).
- While I liked my potato-tuna cakes I imagine adding a splash of cream or milk to the potatoes before mashing them would make them a bit more moist
- Cheese would be a great addition (maybe some mozzarella? – I don’t really eat cheese so I’m not the best person to ask)
- Lime juice/green onions would be a great addition(s)
- For a kick, Sirrachia!
- I served my potato-tuna cakes with a simple stir fry of spinach, red pepper, & king oyster mushrooms