A Reformed Theological Seminary professor named Dr. Albert Freundt in an article he wrote says this:

“My obligation to love you is not lessened by defects in your theology, character, or practice. Christ doesn’t withhold his love from me because of the imperfection of my theology, character, or practice. I must love you because we are brothers in Christ. And the things that separate us…degree of spiritual maturity, amount of knowledge, are less important than the things that unite us in Christ. All who in Christ have God for their Father are brothers to me. I must love and accept them in their ignorance and error. And they must love and accept me in my pride and prejudice.”

During seminary there was the “end of the month tuna recipe” that I pretty much love. After feeding this to my dear husband sporadically over the course of four years, he finally said to me, “Do we have to have this ever again?” Turns out – he pretty much doesn’t love it. Still, tuna is a road to an inexpensive meal and I needed to find a new vehicle.

Think I have found it.

Tuna Cakes
Prep: 10 min. Total: 26 min. (including refrigerating)

2 cans (6 oz. each) light tuna in water, drain, flaked
1 pkg. (6 oz.) stuffing mix for chicken (you know, Stove Top – I used the store brand)
1 c. shredded cheddar
1/2 cup shredded carrots (I have never included this – yet)
1/3 cup Mayo
2 Tbsp. sweet pickle relish
3/4 cup water

Mix it all in a bowl. Cover and refrigerate for 10 min.
Scoop tuna mixture, using about 1/3 cup for each cake, into skillet sprayed with cooking spray.
Cook 3 min. on each side or until they’re golden brown on both sides, turning cakes over carefully.

Makes 6 servings, 2 tuna cakes each