Tuna Cakes

Modified from Carrot Cake Murder by Joanne Fluke

Cakes:

1 (5 oz) can of drained tuna

2 slices bread, crusted removed

1 beaten egg

1 tsp Worcestershire sauce (or lemon juice)

1/2 tsp dry mustard

1/4 tsp salt

1/4 tsp onion powder

2 tbsp butter

Dill Sauce:

2 tbsp heavy cream

1/2 cup mayonnaise

1 tsp crushed fresh baby dill.

Easy Sauce:

One cane of cream of celery soup, undiluted

milk or cream to thin

Put drained tuna in a bowl. Cut crusts from your two pieces of bread and tear middle into small pieces. Add pieces to bowl with tuna. Add egg and mix it up with a fork. Mix in Worcestershire sauce, the dry mustard, salt and onion powder.

Stir it all up until it resembles a thick batter with lumps. Divide batter into thirds. Spread a sheet of wax paper on a plate and form one lump of batter into a ball. Place on wax paper and flatten like a hamburger batty. Do the other two.

Melt the butter in a pan over medium heat. Put the cakes in the butter and fry over medium heat until golden brown on both sides (about 2 minutes per side).

Drain on paper towel. You can serve with dill sauce.

For dill sauce, mix cream and mayonnaise until smooth then stir in dill. Refrigerate for at least 4 hours. For the sauce, just microwave the can of soup and then thin with milk to your consistency.