Tuna Cakes with Avocado and Corn on the Cob

After Memorial Day and all the pictures of grilled corn on the cob, I was having a major corn craving! I also needed to use up some tuna so I decided to whip up these delicious green onion tuna cakes with avocado and fresh corn on the cob. Just thinking about the meal makes my taste buds sing. The tuna cakes are adapted from Elise's "Tuna Patties" recipe from Simply Recipes.

Tuna Cakes
Prep and cook time: 30 mins
Chilling time: 1 hour
Serving: 4 tuna cakes

Ingredients:
12 oz of tuna packed in vegetable or olive oil
2 tsp Dijon mustard
1/2 cup of wheat bread with the edge cut off, torn into small pieces
4 green onions
1 tbsp of fresh lemon juice
1 tsp of lemon zest
2 tbsp of parsley
1 tsp of red pepper flakes
1 tsp of Trader Joe's 21 spice salute
1 tsp of Siracha
1 egg
1 tbsp of olive oil
1/2 tsp butter
2 avocados

Directions:
1. Add all the ingredients into a bowel, except the olive oil, butter, and avocado. Make sure to include the oil from the can of tuna. Mix the ingredients together until well-encorporated.
2. Form 4 tuna cakes and chill in the refrigerator for 1 hour. I skipped this step but paid the price because my tuna cakes fell apart when I flipped them in step 4!
3. Place olive oil and butter in a pan and cook the tuna cakes for 8 minutes with the lid of the pan on.
4. Carefully flip the tuna cakes over and cook for another 8 minutes.
5. Cut up half an avocado to go with each tuna cake.

Corn on the Cob
Total time: 20 mins
Prep time: 5 mins
Serving: 4

Ingredients:
4 pieces of sweet corn on the cob
2 tsp of salt
2 tsp of butter

Directions:
1. Boil a pot of water with 1 tsp of salt added.
2. While waiting for the water to boil, remove the husks and silk from the corn.
2. Add the corn to the boiling water and cook for 20 minutes.
3. Add a sliver of butter and a dash of salt to each cob of corn.

Thanks for reading!