Ingredients:

  • 1 tsp cayenne pepper
  • 1/4 cup finely chopped onion
  • 2 tbsp mayonnaise
  • 1 tsp yellow prepared mustard
  • 1 tbsp honey
  • 5 1/2 oz canned tuna fish, packed in water, drained
  • 3 large eggs
  • 1 tbsp double-acting baking powder
  • 2 tbsp chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, for sautéing

Instructions:

  1. In a bowl, mix honey, chopped onion, mayonnaise, yellow mustard, and cayenne pepper until combined. Set aside.
  2. In a separate bowl, whisk the eggs until smooth. Stir in the grated Parmesan cheese, baking powder, and black pepper until well combined. Add the chopped parsley and mix well. Incorporate the drained tuna into the egg mixture, ensuring it's well distributed.
  3. Heat the butter in a frying pan over medium heat until melted. Scoop portions of the mixture into the pan, shaping them into small cakes. Cook for 3-4 minutes on each side or until golden brown and cooked through.
  4. Plate the cakes and drizzle with the spicy honey mustard sauce. Enjoy!