Tuna Cornbread Cakes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) package buttermilk 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
  • 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
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
  • Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
  • Stir together mayonnaise and next 5 ingredients in a large bowl.
  • 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.
  • 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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