Tuna cakes
3 cans of chunk light/tongol tuna in water, no salt added
2 large tbsp spicy mustard
1 tbsp low sodium teryaki
1 tbsp Franks red hot sauce
1 bell pepper (I used mixed bell peppers i bought in a fajita kit)
1/3 an onion
1 egg
2 light wasa crackers, crushed (or about 1/8 cup of crushed crackers)
Dice all veggies or put them in a food processor to make them into small pieces.
Mix all ingredients together and form into tight patties.
Cook in about 1 tsp of extra virgin olive oil – I will warn you that they tend to fall apart!! But they are SO GOOD and worth it!!
I topped a salad with feta cheese, 2 tuna cakes, and some lemon juice 
I just made these for lunch. I didn't have all the ingredients but they turned out delicious! I never thought of cooking canned tuna but yummm
Love it! I substituted mustard with teriyaki sesame seeds sauce, and added some garlic (to make sure that the cakes are not 'fishy' at all.) I served it with mashed acorn squash and sweet potatoes. I also made salad with red wine vinegar and a splash or sesame oil which went nicely with the extra teryaki I used for these tuna cakes. Again, my husband and I loved it. Thanks for this wonderful recipe, Christina.