Let’s talk breakfast.
If you’re like me, you’ve got four or five go-to choices that you rotate through for your morning meal (and you’re probably getting tired of them), but what are they and how different are our choices from someone else’s?
I never really thought much about it until this past week at work when my boss and I shared a funny moment. First thing in the morning, I had to make a Tex-Mex salad that contained cilantro (not one of my favourite herbs) and jalapeno. As a chef, I have to taste everything I make and salad is no exception. Testing for seasoning, I jokingly commented ‘there’s nothing like eating cilantro and jalapeno first thing in the morning’ and made a nasty face as I tasted my forkful. My boss looked up and said ‘this from the girl who has tuna for breakfast.’
It’s true. I eat tuna for breakfast. Tuna cakes are one of my go-to options in the morning. Full of chopped vegetables and quinoa flakes, they’re a perfect breakfast option for me: sometimes with an egg, sometimes with toast, sometimes on toast as a tuna melt…
I’m not a cereal or pancake person so I guess I don’t have what most would consider your standard breakfast favourites. Typically I rotate through:
- tuna cakes (with or without toast or an egg)
- toasted salmon sandwich
- breakfast burrito
- breakfast hash (sweet potato, red pepper, onion, egg, salsa)
- poached eggs on toast
- toasted egg sandwich
These are my norms and I think nothing of them, and all of them are always accompanied by a big mug of coffee (for the safety of others of course).
My one rule is to ALWAYS eat breakfast. I never skip it. Sure there are days I don’t want much or I don’t feel like cooking something, but on those days I’ll grab or defrost a muffin, some berries, a banana with peanut butter, or indulge in my favourite treat, a Disney-style donut. But always something.
Even when we go out for breakfast, I stick to the old stand-by of eggs and toast (or some version of that), but I think that has more to with being gluten-free and the lack of safe options wherever we are more than more-so than anything else. Unless of course I’m at Walt Disney World where there’s often a buffet of gluten-free choices …but that’s a whole other post for another day.
I’m sharing my tuna cake recipe with you and hopefully you’ll share some of your favourite breakfast options as well. I’m always looking for new and different ideas.
- 4 x 170g cans of flaked tuna, drained
- 2 eggs
- 1 cup quinoa flakes (or you can susbstitute gluten-free breadcrumbs)
- 2 green onions, chopped
- finely chopped vegetables of your choice *optional (I like to add red peppers & celery)
- 4 tablespoons mayonnaise
- salt and pepper
- 1 tbsp olive oil
Combine the tuna, eggs, quinoa, vegetables, and mayonnaise in a bowl. Feel free to make it your own here..add lemon zest, parmesan cheese, chives, whatever you like.
Season with salt and pepper to taste.
Divide the mixture and shape into 8-10 cakes (depending on your size preference).
Heat the oil in a large skillet over medium heat. Brown the cakes in batches, approx. 3-5 minutes per side, or until browned and heated through. Serve.
You can also cool the browned cakes on a rack, wrap individually with plastic wrap, and freeze. Thaw them overnight in the fridge and reheat in a skillet.
Note: I tend to just lightly brown mine knowing I will freeze and reheat them again later in order to avoid overcooking the cakes. If you are cooking them to serve immediately, you should brown them as needed, ensuring they are heated and cooked through.