Tuna Potato Cakes

There are those moments when I get incredibly inspired, but am too lazy/tired to actually take the time to go to the store and get the ingredients for it. The idea for these tuna potato cakes came out of an email newsletter I got from Saveur Magazine. It was a recipe for Hawaiian Taro cakes - using purple taro root and fresh ahi tuna - they looked DELICIOUS. In my pantry, I had, the beautiful red potatoes from my produce box and canned tuna. Same difference....right? Hmmmm...suuuurrrre, why not? I served it over a mix of lettuce, arugula, and cilantro w/ citrus vinaigrette.


INGREDIENTS:
1/2 lb of potatoes (I used 2 of my red ones)
1 can of tuna (in water)
1 rib of celery, diced
1/2 small red onion, diced
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 Tbs butter
2 Tbs milk
1 egg
1/4 cup of dried bread crumbs
Salt & Pepper to taste

Peel and boil the potatoes until soft and tender, drain. While the potatoes are cooking, dice the celery and onion, and mix in with the tuna, garlic powder and cayenne pepper. Keep the tuna a bit chunky. Mash the potatoes in a separate bowl with the butter and milk. Mix in the egg once it's slightly cooled. Season the potatoes and fold in tuna mixture and bread crumbs. Form the mixture into little cakes about 2 inches in diameter and 1/4 - 1/2 inch thick. Pan fry in olive oil - about 2-3 minutes on each side or until it's golden brown. Makes about 7-9 cakes.

For the Citrus Vinaigrette:
Juice of 1/2 Orange, 1/2 Lemon, 1/2 Lime
1/4 cup of extra virgin olive oil (or depending on the amount of juice your fruits give - 1 part juice to 2 parts oil)
1 Tbs Honey
1/2 Tbs Mustard
1/2 tsp salt
1/2 tsp pepper
Mix/Shake all ingredients together vigorously and drizzle over greens.