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Beth Dreiling Hontzas; Lisa Powell Bailey; Marian Cooper Cairns Photo by: Beth Dreiling Hontzas; Lisa Powell Bailey; Marian Cooper Cairns

Tuna Cornbread Cakes

If you like tuna fish and are looking for a new way to serve it - you will love this recipe for Tuna Cornbread Cakes. They resemble crab cakes but call for pre-packaged light tuna chunks which make for quick and easy prep. Serve cakes with homemade Lemon Aïoli for a flavorful condiment or dipping sauce.

Southern Living JANUARY 2008

  • Yield: Makes 4 servings
  • Cook time:21 Minutes
  • Prep time:15 Minutes
  • Cool:6 Minutes

Ingredients

  • 1 (6-oz.) package buttermilk cornbread mix
  • 2/3 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
  • 1 teaspoon Worcestershire sauce
  • 2 (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
  • 3 tablespoons butter
  • 3 tablespoons vegetable oil
  • Lemon Aïoli

Preparation

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

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

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

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.

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.

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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Tuna Cornbread Cakes recipe

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