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This is a contribution from Umm Asiyah featured in the Recipe-a-Day newsletter.   He recommends Albacore tuna for this dish.

Tuna Cakes

2 eggs, slightly beaten  (Note # 1)
6-1/2 oz. can of tuna, drained and flaked
1 small onion, finely chopped
4 slices white or wheat bread, cubed
salt to taste
black pepper to taste
Old Bay Seasoning to taste
1/4 cup Butter  (Note #2)

In a medium-sized mixing bowl, blend together the eggs,
tuna, onion, bread cubes, and seasonings. Mix well.

Shape the tuna mixture into 4 to 6 patties.

Warm the butter (Note # 2) in a heavy skillet over medium heat until bubbling. Fry the tuna cakes until golden brown on both sides.

Serve immediately.   Serves 2 or 3.

Note #1:  You may substitute 1 whole egg and 2 egg whites, or use 4 eggs whites instead, if cholesterol is a concern.  It will make a slight difference in flavor.

Note # 2:  While butter gives a delicious flavor, unless you don't give a hoot about cholesterol, use olive oil.  With use of a Teflon pan, you could significantly cut the amount of fat this dish calls for, too, if low-fat is a priority.