You should make these. You should actually make them tonight for your dinner. Even if your temps are falling well below 80* and you have pumpkins and all things Fall on your brain. And never mind the less than stellar photo. Because they're freaking delicious. Amazingly delicious. But you better like spicy stuff.
And don't fret if you can't find Thai chili-flavored tuna at your grocery store, because neither could I. Luckily I did have a jar of fresh homemade Sriracha in my fridge. But if you're not that lucky you could just use the bottled stuff from the Asian food aisle. I simply added a few good heaping tablespoons full. We like things very, very spicy. I also chose to add green onions to the tuna cakes. Amazing, I tell you.
And you should make this slaw to go with them. Except, you should use the whole orange and maybe you should even stick to the Cara Cara orange that I used, because it was perfect.
Orange and Radish Cabbage Slaw (also from Cooking Light)
4 cups shredded napa cabbage
1/2 cup sliced radishes (about 3 radishes)
1/3 cup orange sections (or 1 whole medium Cara Cara, sectioned, if you trust me)
2 T rice vinegar
1 T canola oil
2 t sugar
1 t dark sesame oil
1. Combine first three ingredients in a large bowl.
2. Combine vinegar and remaining 3 ingredients in a small bowl, stirring well with a whisk. Pour vinegar mixture over cabbage mixture; toss gently to coat.
***edited to add: I forgot to mention that I used three egg whites in the tuna cakes. They were just too crumbly with the one, but they stuck together nicely with three.