Tuna Cakes

By ccavaletti

Ingredients

• 2 (7 oz) foil pouches solid white tuna in water, flaked
• 1-1/3 cups fine, dry breadcrumbs
• 2 large eggs, lightly beaten
• 2 dill pickle spears, finely chopped
• 1 celery rib, finely chopped
• 1/4 c finely chopped red onion
• 1/4 tsp salt
• 1/2 tsp freshly ground pepper
• 2 Tbsp olive oil
• Bibb lettuce leaves
• Tomato slices
• Dill pickle spears

Preparation

Step 1

Stir together tuna, 1/3 c breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each).

Dredge patties in remaining 1 cup breadcrumbs.

Cook 4 patties in 1 Tbsp hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden.

Remove from skillet. Repeat with remaining 1 Tbsp oil and 4 patties.

Place Tuna Cakes on top of Bibb lettuce and tomato slices; serve with dill pickle spears.

From Southern Living Magazine 2007