I decided to use fresh tuna for these little cakes instead of canned. It gives them a taste of the sea.
Fish cakes in general can fall apart, especially when turning them over. Here are some tips to avoid this. Make sure your skillet is very hot, but on a medium heat. Use a wide spatula when transferring the cakes to the skillet. Once in the skillet, do not move the cakes until a crust forms on the bottom of the cakes. Turn them over, using a wide spatula underneath the cakes and another spatula on top to help.
A salad of corn mixed with pickled onions completes this quick and flavorful meal.
