Sometimes the simplest meals fill you up the best. Fish cakes consist of tuna, mushrooms, carrots and other vegetables that are packed together and baked until well done. Claire Bevilacqua's fish cakes work well as a summer or winter meal and can be served with rice or steamed vegetables. Parmesan or Swiss cheese complements this dish well. You can also add hot sauce to fish cakes if you enjoy spicy seafood. This recipe yields roughly 12 cakes.
Place 2 pounds of diced albacore tuna into a large bowl.
Toss the garlic, ginger, cilantro, carrots, red onion, mushrooms and peppers into the bowl.
Squeeze the juice of one lime into the bowl and pour 1/4 cup of olive oil into the bowl.
Pour 2 cups of breadcrumbs into the bowl along with 2 eggs. The eggs will hold the fish cakes together when they bake.
Mix the ingredients in the bowl with your hands until well combined.
Mold the contents of the bowl into patties that measure 4 inches in diameter and 1 inch thick, and place them on a greased cookie sheet.
Bake the cakes at 400 degrees for 30 minutes and serve topped with Parmesan or Swiss cheese.