Brunch!
On Sundays, Nat and I often sleep in, then fix ourselves a nice brunch. Our brunches cover a wide range – from crepes to brik to muffins – and are sometimes large, and sometimes small.
Today’s was a true brunch meal – large enough to cover both breakfast and lunch. To gear ourselves up for the task of cooking, Nat made Cafe de Olla, and then we settled down to the serious business of tuna cakes.
Tuna Cakes with Eggs
This recipe is for two people, for a large brunch. It would also easily serve 4 as a small brunch.
- 2 cans chunk light tuna in water, drained (or about 340 g. tuna, cooked & flaked)
- 1/2 medium red onion, chopped fine
- a couple handfuls breadcrumbs
- a handful of fresh parsley, chopped fine (or about 1 tsp dried parsley)
- 5 eggs
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- about 10 grinds black pepper (er, about a tsp?)
- 1/2 tsp cayenne pepper
- salt (if your canned tuna has salt, you can omit this; ours is unsalted)
Mix together all of the ingredients except the eggs, then add one egg to the mix, stir in, and form mix into flat cakes. Pan-fry cakes in butter or olive oil until nicely browned on both sides. At the same time, make the remaining 4 eggs how you like ‘em (Nat had his poached; I had mine fried hard).
Serve tuna cakes topped with the eggs and whatever condiments you desire (we put sour cream on ours).
Now, if I can only work up the will to move the rest of the day….