Tuna Cornbread Cakes

By allie5jones

Ingredients

• 1 (6-oz.) package buttermilk cornbread mix
• 2/3 c. milk
• 2 tbsp. mayonnaise
• 3 green onions, thinly sliced
• 3 large eggs, lightly beaten
• 2 tbsp. chopped fresh parsley
• 1 tsp. old bay seasoning
• 1 tsp. Worcestershire sauce
• 2 (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
• 3 tbsp. butter
• 3 tbsp. vegetable oil
• lemon aioli

Details

Servings 4

Preparation

Step 1

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 (3- to 3 1/2- inch) patties. Melt 3 tablespoon butter with vegetable oil in a large skillet over medium high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aioli.