INGREDIENTS

  • 1 (6ounce)package buttermilk cornbread mix (Martha White Buttermilk Cornbread Mix suggested)
  • 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 (5ounce)packages aluminum foil pouches herb and garlic flavored light chunk tuna (StarKist Tuna Creations suggested)
  • 3 tablespoons butter
  • 3 tablespoons vegetable oil

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Stir together cornbread mix and 2/3 cup milk.Pour batter into a lightly greased 8-inch square pan.
  3. Bake at 425 degrees for 15 minutes or until golden brown.Cool on a wire rack 5 minutes or just until warm.
  4. Stir together mayonnaise and next 5 ingredients in a large bowl.
  5. 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 patties.
  6. Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat.Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.