Lemon Tuna Cakes

Hay, a desert, and canned tuna.  What do these three things have in common?  They are all dry and forgettable.  The good news is is that this recipe whips your sad canned tuna into a tasty dish you won't be afraid to eat.

This recipe uses our Pastamore Meyer Lemon Oil, a drizzle of our Pastamore Citrus Balsamic Vinegar, and a subtle mix of spices.  This recipe is also gluten free, as the binder used in the cakes is oatmeal.  This dish would pair very well with brown rice and broccoli.

Ingredients:   Makes 4 cakes
7 oz - chunk light tuna packed in water
1 - whole egg, lightly beaten
1 Tbsp - Pastamore Meyer Lemon Oil
1/3 cup - old fashioned oatmeal
1 tsp - brown mustard
1/4 tsp - salt (may need less depending on salt content of canned tuna)
1/8 tsp - garlic powder
1/8 tsp - black pepper
1/8 tsp - dill
1 dash - cayenne pepper
As needed - Pastamore Citrus Balsamic Vinegar

Directions:
1.  Crack the egg into a medium mixing bowl.  Whisk until lightly beaten.  Open the can of tuna, and drain all of the water.  Add all of the ingredients excluding the citrus balsamic vinegar, and mix until a uniform mixture has been made.

2.  Heat a medium-sized frying pan on the stove over medium/medium-high heat.  Once hot, add a little vegetable oil or cooking spray as needed.  Form the mixture into four loose cakes, and place into the pan.

3.  Cook until the first side is golden broke, and then carefully turn them over.  Cook until the desired color has been reached on the second side (internal temperature should reach a minimum of 135ºF because of the egg).

4.  Size while hot, and top with a drizzle of Pastamore Citrus Balsamic Vinegar.