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Tuna Cakes with Potato Wedges

Tuna cakes on a plate with aioli to dip

Tuna cakes berry cobbler - tuna cakes with potato wedgesStuck in a dinner rut? These crispy cakes taste like a tuna melt and come together using ingredients you probably already have on hand. Roasted potato wedges and peas round out the meal.


Potato Wedges & Peas
2-3 small-medium thin-skinned potatoes, scrubbed
canola oil, for cooking
1 tsp (5 ml) dried rosemary, thyme or Italian seasoning (optional)
salt and pepper, to taste
1 cup (250 ml) frozen peas

Tuna Cakes
2 170 g cans tuna packed in water, drained and broken up
3/4 cup (185 ml) Panko or dry breadcrumbs
1/3 cup (85 ml) freshly grated Parmesan cheese
1 large egg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
canola oil, for cooking


Preheat the oven to 400°F.

Start with the potatoes and peas. Cut the potatoes into even wedges, and spread in a single layer on a parchment-lined baking sheet. Drizzle with oil and toss with your hands to coat. Sprinkle with rosemary, salt and pepper and slide into the oven. Put the peas into a small saucepan, cover with water and set over medium heat.

On to the tuna cakes. Set a heavy skillet over medium-high heat. In a medium bowl, combine the tuna, breadcrumbs, Parmesan, egg, parsley, mayonnaise, mustard, lemon juice, salt and pepper and stir gently to combine. Add a generous drizzle of oil to the heated pan; shape the tuna mixture into patties and cook, without crowding the pan. Flip once and cook until golden on both sides.

Serve the tuna cakes immediately, alongside the potato wedges and peas.

Originally published in ParentsCanada magazine, September 2015.

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