Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
Bake at 425° 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 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.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.
I was looking for something different and easy to do with tuna. This recipe matched that! It was very good. I wouldn't serve it to company; something about it seems too casual and just not quite good enough for that. However, my family enjoyed it and the leftovers were eaten as snacks. I"ll make again.
I'm not by any means a great cook and when I showed my husband what I wanted to make the first thing he said was, "great, you're gonna mess up my kitchen." Well after all was said and done, kitchen was only a slight disaster and my oldest said that these were better than the food my husband makes!! Super easy for the novice cook!!
amazing ... omg i never thought something that good other then a regular tuna sandwich can come from canned/packaged tuna ... this is def gonna be a repeat recipe for me ... i love them .. the lemon aioli is amazing too
My ancient 5 ingredient salmon patty recipe takes 1/4 the time, has 1/2 the fat and tastes 10 times better. I followed the recipe but, these were truly awful, especially with the suggested lemon aioli which just sent the mayonnaise content over the top. Yuk!
These are my favorite use of leftover cornbread. They are fast,easy, and delicious. The trifecta! Everyone loves them and ingredients are almost always on hand. They can easily be varied to adapt to the sides you choose. I have served them with fries and coleslaw for casual meals, and I've dressed them up with minced roasted red peppers and capers and served with pasta or risotto. Love them!
These tuna cakes are delicious. I have made these 3 times this month because my family loves them. The first time I couldnt find the herb and garlic pouches and used reg. can tuna. The second time I added some italian and lemon pepper seasoning that I had on hand to the tuna and the third time I found the herb and garlic pouches. Each time was 5 star but the seasoned tuna adds that extra kick of taste.