Tuna Cakes (Evaporated Milk)

These tuna patties are even good cold the next day, if there are any leftovers.

2 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
1 cup evaporated milk
1 (6.4 oz) can light tuna, packed in water
1/3 cup + ½ cup dry breadcrumbs, divided
1 green onion, finely chopped
2 Tbsp. lemon juice, freshly squeezed
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
oil, for frying

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool.

Stir in tuna, 1/3 cup breadcrumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes.

Place remaining ½ cup breadcrumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a ½" thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels.

Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325°F oven until heated through.

Makes 6 servings.

Nutritional Information:
1 tuna patty: 255 calories, 17g fat (5g saturated fat), 34mg cholesterol, 419mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 10g protein.