Cakes:

1 (5 oz) can of drained tuna
2 slices bread, crusted removed

1 beaten egg

1 tsp Worcestershire sauce (or lemon juice)

1/2 tsp dry mustard

1/4 tsp salt

1/4 tsp onion powder

2 tbsp butter

Dill Sauce:

2 tbsp heavy cream

1/2 cup mayonnaise

1 tsp crushed fresh baby dill.

Easy Sauce:

One cane of cream of celery soup, undiluted

milk or cream to thin

Put drained tuna in a bowl.  Cut crusts from your two pieces of bread and tear middle into small pieces.  Add pieces to bowl with tuna.  Add egg and mix it up with a fork.  Mix in Worcestershire sauce, the dry mustard, salt and onion powder.

Stir it all up until it resembles a thick batter with lumps.  Divide batter into thirds. Spread a sheet of wax paper on a plate and form one lump of batter into a ball.  Place on wax paper and flatten like a hamburger batty.  Do the other two.

Melt the butter in a pan over medium heat.  Put the cakes in the butter and fry over medium heat until golden brown on both sides (about 2 minutes per side). 

Drain on paper towel.  You can serve with dill sauce.

For dill sauce, mix cream and mayonnaise until smooth then stir in dill.  Refrigerate for at least 4 hours.  For the sauce, just microwave the can of soup and then thin with milk to your consistency.