TUNA AND CARROT CAKES WITH MINT PEAS SERVED WITH SRIRACHA MUSTARD SAUCE

Easy weekend dinner meal. All you need is a can of tuna in olive oil and other common home ingredients.  It doesn't take long to put this meal on the plate.

Serves 1-2

Time: 30 minutes

For the tuna and carrot cakes

1 small can tuna in oil ( serving size is 5 oz) reserve the oil fro frying

1 small carrot grated1 tbs chopped parsley

1/4 cup bread crumbs

Salt and pepper

1 egg yolk

2 cup frozen peas

1 tbs chopped mint

1 tbs butter

Sriracha and mustard sauce

1 tbs sriracha sauce

1/4 cup mayonnaise

2-3 tbs milk

1 tsp mustard sauce

Salt

Method

Empty the tuna can in a bowl reserving the oil in a pan to use later. In this add the grated carrot, parsley, yolk, bread crumbs and seasoning. Mix it together and shape the mixture into 4 small cakes or 2 big cakes. Refrigerate for few minutes and in the meanwhile prepare the peas. To prepare the peas, cook the peas in salt water and drain them. In this add the chopped mint and butter. Stir it well and keep it warm.

 

Heat the reserved oil of the tuna can and place the cakes in the pan. Cook them browning on the both sides. Each side will take about 3 minutes. 

As the cakes are being cooked, mix the mayonnaise, milk, sriracha, mustard sauce, salt and pepper.

Serve the tuna cakes with peas and the sriracha mustard sauce on top.