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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love tuna and am always looking for new ways to fix it. This recipe uses the herb-and-garlic-flavored tuna chunks. Haven't tried it yet, but it sounds yummy. Ingredients:
1 (6 ounce) package buttermilk cornbread mix (martha white buttermilk cornbread mix suggested) |
2/3 cup milk |
2 tablespoons mayonnaise |
3 green onions, thinly sliced |
3 large eggs, lightly beaten |
2 tablespoons chopped fresh parsley |
1 teaspoon old bay seasoning |
1 teaspoon worcestershire sauce |
2 (5 ounce) packages aluminum foil pouches herb and garlic flavored light chunk tuna (starkist tuna creations suggested) |
3 tablespoons butter |
3 tablespoons vegetable oil |
Directions:
1. Preheat oven to 425 degrees.
2. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
3. Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
4. Stir together mayonnaise and next 5 ingredients in a large bowl.
5. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties.
6. Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.
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