From the ArcaMax Publishing, The Culinary World, with Chef James Newsletter:
http://www.arcamax.com/news/chefjames/s-314089-329385
Simple, quick and comforting, these golden cakes go well with a
spoonful of reduced-fat sour cream and a sprinkle of chopped fresh
chives. Try mixing in a bit of chopped dill, capers or lemon zest for
a variation.
Makes 2 Servings.
Total: 20 minutes
* 1 1/2 cups frozen shredded hash brown potatoes, thawed
* 1
6-ounce can chunk light tuna in water, drained and flaked
* 1
egg, lightly beaten
* 1/4 teaspoon salt
* 1/8 teaspoon
freshly ground pepper
* 3 teaspoons extra-virgin olive oil,
divided
1. Partially mash potatoes in a bowl with a fork until they begin to
hold together. Add tuna, egg, salt, pepper and I teaspoon oil; stir to
combine. Shape into four 1/2-inch-thick patties.
2. Heat the remaining 2 teaspoons oil in a medium nonstick skillet
over medium-low heat; add the patties and cook until browned on the
first side, about 5 minutes. Carefully turn the patties with a wide
spatula and cook until golden on the second side, about 3 minutes
more.
Courtesy of FoodReference.com.