After already eating a lot of legumes this week, we decided to change the menu on Saturday from lentils and turkey sausage to tuna cakes and salad. Plus changing to tuna cakes allowed us to use up the last of our mashed potatoes and tartar sauce.

Back in the early 1990s we used to watch a PBS cooking show called Cucina Amore with Nick Stellino. One episode had him making tuna cakes using leftover mashed potatoes. I made it a couple of times back then but not since. When trying to figure out what to do with the leftover mashed potatoes that old recipe popped into my brain.

I have included the “sort of“ recipe I have. For the six tuna cakes we made we had more mashed potatoes (at least a cup) and less tuna (1-7 ounce can.) We also used some shredded Mexican blend cheese that was on hand instead of Parmesan and basil instead of parsley. Our tuna cakes were probably a little more potato-y but that was fine. The recipe is pretty forgiving.