3 T unsalted butter
3 T all purpose flour
1 cup milk
3 3 ounce cans tuna, drained
1 shallot, minced
3 T Worcestershire sauce
3 T capers, rinsed and drained (optional)
salt and pepper
cornmeal or breadcrumbs
olive oil for frying
In a medium skillet, melt the butter over medium heat. Stir in the flour and let the mixture bubble for a minute. Off heat, slowly stir in the milk. Return the mixture to heat, and let it cook for a few minutes, stirring to deter lumps.
Transfer the white sauce to a bowl, and stir in the tuna, shallot, Worcestershire sauce, capers, and salt and pepper to taste. Chill the mixture at least 2 hours or overnight.
Shape the mixture into litle 2-inch round cakes. Coat the cakes with cornmeal or breadcrumbs. Heat a very thin layer of olive oil in a nonstick skillet over medium heat. Fry the cakes until quite brown- about three minutes each side. Drain on paper towels.
Serve warm or at room temperature.
Serves 4 to 6
Adapted from Good Day for a Picnic