Tuna Cakes 

Total time: 20 minutes
    Garnished with small white asparagus and a Balsamic vinaigrette, this is a light first course, reminiscent of a salad, but perfect for winter when we have no lettuce.

 Ingredients:

• 6oz (180gr) tuna
• 1 tsp Dijon-style mustard
• 2 tbs bread crumbs
• 1 egg
• 1 tbs olive oil
• white or green asparagus tips, 8oz (240gr)  optional
• Balsamic Vinaigrette:
• 2 tsp Balsamic vinegar
• 1/2 tsp Dijon-style mustard
• 2 tbs good olive oil

 Instructions:

• Drain the tuna and put into a large bowl. 
• Whisk egg in a small bowl. 
• Add mustard and breadcrumbs, mix well. 
• Add egg mixture to tuna and gently mix.  
• Divide and form into 2 patties. 
• Heat oil in medium nonstick skillet over medium heat.  Add patties and fry, 7 - 9 minutes, until starting to brown. 
• Carefully turn with a spatula and sauté another 5 - 6 minutes.  Remove and place on plate. 
• Open and drain asparagus. 
• Divide asparagus between plates and arrange nicely around Tuna Cake. 
• Drizzle with vinaigrette, garnish with olives if you have some and serve.
• Balsamic Vinaigrette:
• Put all ingredients in a small bowl and whisk well.