3-ingredient Tuna Cakes & “NO-tato” Potato Salad.

Does this plate of food look gross to you?


I guess it wasn’t meant to be the prettiest Sunday lunch we’ve ever had. But I was determined to come home from church and get food on the table. Not go out and eat something expensive and decadent.

The verdict: this was SO delicious. Comfort food at its finest. Sunday food from circa 1980.

Tuna Cakes and Potato Salad.

Most of you have noticed already that I am obsessed with tuna cakes. I always use the Italian imported Tonno cans, premium tuna packed in olive oil. It is superb.

Out of necessity to just get food on the table before we died of starvation, I created a new, simple way to make a quick, melty, crunchy tuna cake.

It is so good, y’all. So good. You gotta try it.


  • Drain a can of tuna and drop into a small bowl.
  • Add some chorizo and shredded cheese, and mash together.
  • Fry in a pan coated with coconut oil!

It’s insanely good. The cheese makes that browned crust on the outside. No need for binder or flour!

And its accompanying dish is my mother’s potato salad. Minus the mayo, and even minus the potatoes! I guess it tastes like my mother’s potato salad because of the dressing and the boiled eggs. Whatever magic just happened, the flavor truly reminds me of a straight up old-fashioned, church picnic, Midwestern potato salad at its finest.

Here’s what I did!


  • Fill a pot with water and add a head of cauliflower, some diced potato if you want, and four whole eggs (washed). Let the whole thing boil gently for about 10 minutes, or until the potatoes are soft.
  • Drain the veggies and cool the eggs in cold water, peel, and chop. Drop it all into a large bowl.
  • Add the following ingredients: chopped celery, green onions, broccoli, radishes, carrots ~ anything goes, but you have to have the celery. Pickles are perfect in this as well.
  • Here’s the dressing: yellow mustard, stone ground mustard, apple cider vinegar, olive oil, dill, salt and pepper (lots of pepper), and pickle juice if you want.
  • Pour the dressing over everything and toss!

You don’t need mayo. You don’t even need potatoes! You just need that yellow mustardy dressing and a fork!

(P.S. I had this salad for breakfast the next day)

3 thoughts on “3-ingredient Tuna Cakes & “NO-tato” Potato Salad.

  1. Well little Ms. Pixy I think I would like Momma’s tator salad better… just saying. 🙃

    Sure did like the tomato soup and lime/coconut scones!!!!!

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