Tuna Cornbread Cakes

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!

• Ready In: 50 mins
• Serves: 4

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.