Tuna Cornbread Cakes

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (6 ounce) package buttermilk cornbread mix (martha 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

Recipe

• 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.