Tuna Cakes


1 Large Can of Solid White Tuna          
2 Tbl of Chopped Onion
2 Tbl of Chopped Parsley                      
½ Stalk of Chopped Celery
1/8 of a Tsp of Paprika                          
1 Large Egg
¼ Cup of Seasoned Bread crumbs         
½ Cup of Cornmeal
¼ Cup of Canola Oil                              
Salt and Black Pepper to Taste

Drain tuna thoroughly and place in a large bowl and break tuna into medium size solid pieces. Add the onion,
parsley, celery and paprika, salt and pepper with the egg in another bowl and mix gently. Add egg mixture to tuna
and mix gently not to break up tuna. Add ½ the bread crumbs and mix gently adding remaining bread crumbs
gradually until mixture is able to be formed in a patty.

Place tuna mixture onto a large sheet of plastic wrap and roll and squeeze mixture into a large sausage like roll
twisting both ends until mixture is tight in the plastic wrap. Place roll into freezer until it becomes hard but not

When hard, remove plastic wrap and slice into 1 inch thick patties. When patties are at room temperature, coat
tuna cakes entirely with corn meal in a dish and shake off excess. Add oil to a well heated pan and fry cakes on
med high heat until golden brown. Drain on a paper towel and serve on a bed of lettuce with cocktail or tarter
sauce as an  appetizer or a main course. Yields 6-9