I'm a huge fan of tuna, but the husband despises it. He once ordered a tuna pizza in Portugal by mistake, and has since been turned off the fish forever. So if I'm feeling like making something with tuna, its usually for lunch.
These tuna cakes are a perfect light lunch when served with a nice salad and are a refreshing change from a plain sandwich. I adapted the recipe from Kraft after making them once previously and having a few logistical issues (such as the cakes falling apart in the pan).
I highly recommend chilling them in the fridge overnight, or at least for 1 hour after forming them into balls or cakes to make sure they don't fall apart. Also make sure that you spray the pan with non-stick spray well, or consider adding some butter or olive oil to ensure they don't stick.