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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
2 (7-oz.) foil pouches solid white tuna in water, flaked |
1 1/3 cups fine, dry breadcrumbs |
2 large eggs, lightly beaten |
2 claussen kosher dill pickle spears, finely chopped |
1 celery rib, finely chopped |
1/4 cup finely chopped red onion |
1/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 tablespoons olive oil |
bibb lettuce leaves |
tomato slices |
dill pickle spears |
Directions:
1. Stir together tuna, 1/3 cup breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each). Dredge patties in remaining 1 cup breadcrumbs.
2. Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden. Remove from skillet. Repeat with remaining 1 Tbsp. oil and 4 patties. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices; serve with dill pickle spears.
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