Cook the potatoes until easily pierced with a fork. (approx. 20 minutes, depending on oh so many factors: how old your potatoes are, how big your quarters are, how hard the water is, even how sharp your fork prongs are…)
Mash or rice the potatoes.
Finely chop the tuna. (or drain and break up with a fork) Combine with the potatoes.
Heat 1 Tbsp of canola oil in a skillet over medium heat. Add the onion, garlic, bacon and spices. Cook until browned. Then cool.
Combine the cooked onion-bacon-spice mix with the potatoes and tuna. Add in the egg and the lemon zest. Mix.
Shape into cakes, ¾ inch thick (1 ½ cm), 2 ½ inches in diameter (6 cm).
Add oil to the skillet and fry the cakes over medium heat, approximately 2-3 minutes per side.
Lay on paper towels to drain off excess oil.
Combine the mayonnaise with 1 tsp of the lemon juice.
Serve the cakes with the lemon mayo. Dream about escaping to Saint Helena before the general elections in November. Then remember that it’s your electoral duty to ensure that the U.S. presidency remains in safe hands. (After all an overseas ballot mailed from Saint Helena is not likely to arrive in time to save the democracy.)