Tuna Cakes With Lime

These are the best tuna patties I've ever made (so far). From "Take a Tin of Tuna" by Joie Warner. Cooking time = chilling time.

• Ready In: 1 hr 30 mins
• Yields: 8 patties

Ingredients

• 1⁄4 cup mayonnaise (I used low-fat)
• 1  large egg
• 2  grated limes, zest of
• 2  tablespoons fresh lime juice
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon Tabasco sauce
• 2 (6 ounce) cans albacore tuna in water, drained
• 1⁄2 cup  dry breadcrumbs
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1⁄4 cup green onion top, chopped
• 1⁄2 teaspoon salt
•  pepper
• 2  tablespoons butter, unsalted
• 1  tablespoon canola oil

Directions

1. Stir mayo, egg, lime zest, lime juice, Worcestershire and Tabasco together until combined.
2. Add tuna, bread crumbs, parsley, green onion, salt and pepper and gently fold together.
3. Cover and refrigerate for an hour, until it thickens a bit.
4. Melt the butter with the oil in a large non-stick skillet over medium-high heat.
5. Form the mixture into 8 patties. Try not to overwork the mixture, so that the tuna stays in some small chunks.
6. Fry the patties for 2-3 minutes on each side, until golden brown and crisp.
7. They're pretty fragile, so turn them over with care.
8. Drain briefly on paper towels and serve with lime wedges and tartar sauce.