Ingredients:

For the Tuna Pancakes:

2 cans of tuna in water, drained

2 large potatoes, boiled and mashed

1 small red onion, finely chopped

2 cloves garlic, minced

1 egg

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1 tablespoon olive oil (for frying)

For the Avocado Salad:

2 ripe avocados, diced

1 medium tomato, diced

1 small red onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

For the Tuna Pancakes:

In a large mixing bowl, combine the drained tuna, mashed potatoes, finely chopped red onion, minced garlic, egg, and fresh parsley. Mix well until all the ingredients are fully incorporated.

Season the mixture with salt and pepper to taste.

Divide the mixture into small portions and shape them into patties.

Heat the olive oil in a large non-stick skillet over medium heat.

Fry the tuna patties in the skillet, cooking each side for about 3-4 minutes or until they are golden brown and crispy.

Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.

For the Avocado Salad:

In a medium bowl, combine the diced avocados, diced tomato, finely chopped red onion, and fresh cilantro.

Drizzle the mixture with lime juice and olive oil.

Season with salt and pepper to taste, and gently toss to combine all the ingredients.

Serving:

Serve the tuna pancakes hot, accompanied by the fresh avocado salad on the side. Enjoy the melt-in-your-mouth pancakes with the refreshing and zesty avocado salad for a delicious and healthy meal.