Tuna Cakes

INGREDIENTS

    2 (5 oz) cans tuna in water, well-drained and flaked with a fork
    2 tablespoons avocado oil mayonnaise
    2 tablespoons Dijon mustard
    2 teaspoons minced garlic
    2 large eggs, lightly beaten
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/2 cup chopped fresh parsley or cilantro
    4 tablespoons olive oil for frying*

INSTRUCTIONS

• heat up kitchen appliance to the “keep warm” setting (150-170 degrees F).

• in a very medium bowl, use a fork to combine along the tuna, mayonnaise, urban center mustard, minced garlic, eggs, kosher salt, black pepper and parsley.

• Heat the oil in a very giant slippery pan over medium heat.

• activity 1/4 cup of the mixture for every cake, fry the patties till golden brown, concerning three minutes per facet.

• Fry four patties at a time, keeping the stewed tuna cakes in a very heat kitchen appliance whereas you fry the second batch.

• Serve like a shot.