TUNA CAKES

TUNA CAKES.

Those of us that love them have searched, for the elusive best crab cake. Well, there are so many versions of that famed delicacy that no "one" has risen above the others. It's time we introduced some competition. The Tuna Cake!!

This simple recipe is easy and fun.

I use Bumble Bee Solid White Tuna 5 oz can in water, scallions, Lawry's Seasoning Salt, 1 stalk fresh chopped celery, 1  medium egg, black pepper, Pillsbury Self Rising Flour, 2 tbsp Crisco Pure Vegetable Oil.

Drain Bumble Bee Tuna and put into mixing bowl. Add the egg, 1/2 tsp Lawry's Seasoning Salt, the scallions and celery, a dash of black pepper, 1 tbsp Pillsbury Self Rising Flour. Mix all ingredients well. Scallions are personal so add more or less to your own tastes.

In a skillet add 2 tbsp. Crisco Vegetable Oil. Once Crisco is hot scoop out a heaping tbsp of your mix and gently put in skillet. Be careful oil is hot and will burn you if not careful. Press your mix into skillet to form a patty and brown on both sides.

After your cake is nice and brown, place on paper towel to drain off excess Crisco oil.
Allow to cool and enjoy with your favorite cocktail or tartar sauce (I like Ketchup).

Tip: If you want puffier Tuna Cakes add another egg to your mix.

I usually enjoy mine with some fresh cut melon either cantaloupe or honeydew.

If any questions or comments, send me a wave ;-)