Total Time
50mins
Prep 15 mins
Cook 35 mins

I love tuna and am always looking for new ways to fix it. This recipe uses the herb-and-garlic-flavored tuna chunks. It is from Southern Living and is credited to Sherry Little of Sherwood, AR. Haven't tried it yet, but it sounds yummy!

Ingredients Nutrition

  • 1 (6 ounce) packagebuttermilk cornbread mix (Martha White Buttermilk Cornbread Mix suggested)
  • 23 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) packagesaluminum 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.