My first day back at work from a week off for Thanksgiving, and I did not feel like cooking. Fortunately, Seth had an idea (this can go several ways. He calls it the Hews-Surprisio! Sometimes, I get nervous.). 🙂 I will say that we make a pretty damn good kitchen team, as his specialty is meat/seafood and mine is fruits/vegetables.

He bought some sustainable canned tuna, packed in olive oil recently (because he happen to look at the ingredients in the tuna we’ve bought for years-hydrolized soy protein. WTF, there is no need to add soy to canned tuna. Another fine example of unnecessary ingredients added to food we eat. Think corn starch in your tea.) that we had yet to use. He thought he’d make tuna cakes. They were friggin fabulous.

Tuna Cakes

• Tuna
• Diced bell pepper
• Diced onion
• Halved cherry tomato
• Drizzle olive oil
• 3 Tbsp almond flour
• Dash kosher salt/pepp

Mix above ingredients until well incorporated, and form into patties. Pan fry them on the stove in the oil of your choice. They were really nice for a change and sooooooooo good. We’ll definitely be adding them to our rotation.

For our sides, I added some roasted spaghetti squash with a little organic marinara and a wee bit of freshly grated asiago cheese. Dessert-fresh raspberries.

Nom!