I love tuna and am always looking for new ways to fix it. This recipe uses the herb-and-garlic-flavored tuna chunks. It is from Southern Living and is credited to Sherry Little of Sherwood, AR. Haven't tried it yet, but it sounds yummy!
2 (5 ounce) packages aluminum foil pouches herb and garlic flavored light chunk tuna (StarKist Tuna Creations suggested)
3 tablespoons butter
3 tablespoons vegetable oil
Steps:
Preheat oven to 425 degrees.
Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
Bake at 425 degrees 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 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.
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