Disappearing Baked Tuna Cakes

Dear Beautiful People, I am about to disappear for a few days.

I’ll be back, although not as dramatically as the Terminator, and all will be revealed. I will give you some hints, though. Can you guess?

Hint #1, for those who love Baroque music. I do.

Hint #2, for those who like ballroom dancing. I do, and had danced and competed, in my youth, but not like these amazing dancers.

Hint #3. The recipe for perfect traveling food.

All you need is some tuna cans (in water, not oil!), a couple of eggs, corn meal, and seasoning of your choice. I experimented with Allspice and Wasabi powder, and added some fresh dill and chopped scallions, to make it more interesting. I served them for dinner, and they disappeared – poof! Perfect provisions for my disappearing act.

INGREDIENTS

• 3 cans of tuna in water (15 oz)
• 2 eggs
• 1 cup of corn meal
• 1/2 cup of chopped scallions (about 3 -4 scallions)
• 1/4 cup of fresh dill, diced
• 1/2 teaspoon Wasabi powder or hot pepper
• 1/2 teaspoon of Allspice
• Salt and pepper to taste

PROCEDURE

• Preheat oven to 350 F. Mist baking sheet with oil.
• Mix all ingredients well. Roll balls the size of tennis balls.
• Dredge balls through corn meal, place on oiled baking sheet at a 1-inch distance from each other.
• Press down on balls to form patties.
• Mist patties with oil.
• Bake for 25 – 30 minutes, flipping after 15 minutes.

Enjoy!