…I’m still hungry. Must be about time to fix dinner! Meanwhile, this week I did serve a second round of those tuna cakes that had I made a couple of weeks ago and posted about this Tuesday, so I thought I’d update you on that.
Having found our first servings a tiny bit bland and dry as I’d fixed them, I thought perhaps they ought to get a little saucier with us, so I served them with a Thai-inspired peanut sauce, and I do think that was a good upgrade for this batch. Peanut sauce is a staple of numerous delicious dishes, not least of all my favorites among them, satays and salad rolls (sometimes called fresh rolls or spring rolls, on restaurant menus). My little version of the sauce for the occasion was a quick-fix variant that used the goods I already had in my pantry and fridge, and they’re common enough ingredients that I suspect you can easily whip some of this up, too.
This Week’s Peanut Sauce
Powdered peanuts! How did I manage without that little container o’ goodness before? It’s mighty handy stuff. Never mind that it’s made by squishing most of the oil out of peanuts, so you can flavor and thicken dishes with peanutty protein with a lower calorie count and a friendlier fat profile, it’s just plain tasty. So, to make my peanut sauce, I put some peanut dust (doesn’t that just sound so much more interesting?) in a dish, about 2/3 to 3/4 of a cup’s worth, I suppose, and added Tamari, lime juice, raw honey, toasted sesame oil, and cayenne pepper until I liked the blend. I should have thinned it a little with my fridge-handy stash of homemade broth, some apple juice, or some water, but as thick as it was it still moistened the tuna cakes and heightened their flavors pleasingly, and will likely be used on a repeat occasion or ten when I’ve got other fish [cakes] to fry.
The juicy factor was not hurt, either, by my decision to serve coleslaw packed with pieces of bright, sweet clementines and topped with sesame seeds along with the main dish. Light, quick, easy, and not at all heavy, this is a meal that would be welcome any time of year, I think.