I serve Tuna Cakes over rice with roasted vegetables on top of them. The vegetables are sliced thin, drizzled with olive oil, salt, and onion powder, then baked at 375 for about 30 minutes. Personally, I love zucchini this way, but you can also add in yellow squash too. Tomatoes would work as well, but you might need to take them out a little sooner. If you want an alternative, you can serve them as a sandwich, like a crab cake sandwich. Get some nice buns, toast it with a little butter on the cut sides, and put the Tuna Cakes inside it. If you do it this way, a remoulade on both sides would be perfect. Spread it when the bread is still warm so the remoulade gets a little melty. Remoulade is so so good this way. And, if you want, you can serve these just on the side of a salad or French fries. Or on top of a bed of salad greens. If you do serve the Tuna Cakes on top of a green salad, a drizzle of balsamic vinegar over the Tuna Cakes would be perfect.