Tuna Cakes

Roman loves tuna and has since he was little.  He would quite happily demolish his tuna straight out of the can with a spoon, but something inside tells me I shouldn't feed my son this way.  Probably because it reminds me of feeding cats straight out of the can.  That being said, it would save on dishes....

Many moons ago when John and I were living in our first apartment we went through a crab cake phase.  We ate those darn things at least once a week and because of that I was a little leery to try this recipe.  I was presently surprised because these cakes aren't fishy at all, they are actually quite delicious! I even fought off Roman to have the last tuna cake for leftovers a few days later!

Tuna Cakes (Make 6 cakes)
12 oz. solid white tuna (3 - 120g cans), drained
1/2 cup chopped green onions
3/4 cup Panko
2t Old Bay seasoning
3 eggs

Mix all ingredients together in a mixing bowl.  Measure out 1/3 cup patties and cook in a small amount of oil over medium high heat for 3 minutes on each side.

To Freeze:  Allow cakes to cool completely.  Flash freeze on a baking sheet, then transfer to a freezer bag.
To Serve:  Reheat in the microwave or oven.

So it's probably not the most complicated recipe I've ever shared, but I promise that it is super tasty!  Easy recipes like this are awesome for freezer cooking days because you can make a lot of them in no time flat.  Your house might smell like a fish market, but your freezer will be full of delicious food!

These would be super easy to send with the kids to school or even to cut up and throw on top of a salad for a little extra protein.  This time I decided to serve them with a side of asparagus and a little tzatziki for sauce. Like most kids Roman loves sauce, specifically tzatziki, so adding a nice dollop on his plate always ensures that a good portion of his meal will be eaten.