Prep Time
15 Mins
Cook Time
21 Mins
Cool Time
6 Mins
Yield
Makes 4 servings
Beth Dreiling Hontzas; Lisa Powell Bailey; Marian Cooper Cairns

How to Make It

Step 1

Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

Step 2

Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

Step 3

Stir together mayonnaise and next 5 ingredients in a large bowl.

Step 4

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.

Step 5

Melt 3 Tbsp. 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 Aïoli.

Step 6

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

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