INGREDIENTS
1 (6-oz.) package buttermilk cornbread mix
2/3 cup 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
12 oz. tuna, cooked
3 TBSP. butter
3 TBSP. vegetable oil
DIRECTIONS
Preheat oven to 425°.
Stir together cornbread mix and 2/3 cup milk.
Pour batter into a lightly greased 8-inch square pan.
Bake 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 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.
Serves 4-8.
