Although slightly cooler today, us here in SoCal are still suffering through a major heat wave. I went to the grocery store today (Wednesdays at Henry’s you get the sale stuff for the upcoming week AND the sale stuff from the previous week) which means getting pumped up about all the awesome stuff I’m going to make in the next few weeks. Sadly however, my sweating got the best of me and I opted not to turn on the oven. I resorted to my old standby, Tuna Cakes. They are like crab cakes but with Tuna instead. Here’s a link to the recipe I generally follow
I love that the author of this recipe is “poor college kid” I’ve probably been making this recipe since I was one. I’m kind of an Old Bay junkie (try it in a bloody mary!) so I always add WAY more than a teaspoon. I’ve used every type of onion in this, every color of pepper, whole eggs, egg whites, seasoned breadcrumbs, what have you. This recipe is so simple and really easy to adapt to whatever you have in your house already. I obviously served mine with a cool,crisp salad on this hot evening.
Side note: As it gets darker earlier, its becoming increasingly challenging to photograph my dinners during “dinner hours” Either The Hubs and I are going to have to start eating super early like the elderly or I may have to start making dinner “stand-ins” earlier in the day (Oh, i’ll do it!) We’ll see!