I’m not gonna lie the inspiration for this meal came from Friday night dinners growing up. My mom would make us mac & cheese out of the box and frozen fish sticks, yuck! I am so glad I cook now and we are moving away from what I call the ‘Shake ‘N Bake’ generation.
We are taking these recipes out of the box and revamping this budget friendly meal. Our tuna cakes are going to be gourmet served with an EASY remoulade sauce, yes!
Let’s begin, shall we…
Tuna Cakes (4-5 cakes) Note: You may need to double this one.
- 1 (6 oz.) can tuna in oil, drained
- 1 egg, beaten
- 1 tbsp. onion, minced
- 1/4 tsp. Worcestershire sauce
- 15 saltines, crumbled
- 1/4 c. milk
- 1/4 cup grated cheddar cheese
- 1/2 teaspoon of Herbes de Provence (Marjoram, Rosemary, Thyme, Basil)
- Fresh crack of black pepper
- 2 tablespoons olive oil
In a bowl, mix together the ingredients and create little patties. In a fry pan heat up the olive oil.
Drop in your cakes and turn after several minutes. Both sides should be golden brown.
Now I’m a such a fan of sauces for dipping, aoili, chimichurri, ranch, so we are not serving these cakes without this super EASY remoulade sauce served on the side.
Combine equal parts Hellman’s Mayonaisse and Heinz Chili Garlic sauce. Add a tablespoon of sweet relish or dice up a sweet pickle. EASY!
If you want to get fancy you can place a dollop in the middle of each tuna cake.
Amy’s Mac and Cheese
- 1/2 box elbow macaroni (boiled in salted water)
- 1/2 cup heavy cream
- 1/2 cup of shredded med. sharp cheddar (Cabot)
- 1/4 cup dice onion
- salt & pepper
- 1-2 tablespoons worcesteshire sauce (nice couple of shakes)
- 1/4 teaspoon garlic powder
- 1 tablespoon tabasco sauce
- dash of cayenne pepper
- 1 teaspoon spicy brown mustard
The onion is what makes this mac and I love to have a slight spicy kick. I throw just about everything into my mac and eyeball it. The more you experiment with your mac, the better it will get.
In a sauce pot, drizzle about a tablespoon of olive oil. Once heated, add in 1/4 cup of diced onion. Cook until onions are translucent and golden. Remove the onions from the pot and set aside. On medium heat add about 1/2 cup of heavy cream. Wait for cream to boil and bubble. Then toss in your shredded cheddar. Stir until cheese melts into the cream and is smooth. Note: The sauce will thicken over time. Add in the remaining ingredients. Drop in the cooked macaroni and onion. Stir and salt to taste. Serve with some extra shredded cheese on top.
I hope you enjoy these fun and budget friendly recipes revamped out of the box.