Tuna Cakes (my little secret)

For 59 cents a can- wow- you can create something pretty good- I have been making and adjusting this recipe for 2 years now, and I have found that putting it on a pineapple ring really adds the flavor!

now this list of ingredients might seem long- I promise you its worth it! Another nice thing about these, is that you can make them (hold off on cooking them!) the night before or the morning of- that is what i did this morning. And as you get comfortable making these- i am sure you will adjust this according to your own family's taste. This makes 11 cakes.

2 cans tuna (tuna in water not oil-)
1 egg
1/2 cup of celery chopped fine
2 green onions chopped fine
1/4 cup mayo
1/2 tsp dill weed
1/2 tsp horseradish
1 tsp lemon juice
1 tbs melted butter
8-12 saltine crackers crushed

basically you are combing all of the above ingredients until its a sturdy Constancy if its too wet add more crackers- and then i have a bowl of flour that i dip these guys in as i am forming them into patties (cakes) if your hands get too gooey with the tuna mixture simply scrape off what you can in the the bowl and then wash your hands having them wet keeps the mixture from sticking to them.

once your "cakes" are formed and dusted in flour i sprinkled alittle old bay over the top-

In a skillet with about 1/4 inch of oil heat and then fry each side until they are a nice golden brown. Serve them on top of a pineapple ring with some tarter sauce... and there you go!

and this is what they looked like when i stuck them in the fridge this morning:

On alittle side note: I will not be cooking on Superbowl Sunday- i have a coupon for KFC hot wings and they are calling my name :)