Tuna Cornbread Cakes with Lemon Aioli

2 tablespoons mayonnaise

3 green onions, chopped

3 large eggs, lightly beaten

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1 teaspoon Worcestershire sauce

2 cups cornbread crumbs

2 (5-ounce) aluminum foil pouches chunk tuna

3 tablespoons butter

3 tablespoons vegetable oil


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

Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties.

Melt 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 aioli.


Lemon Aioli

3/4 cup mayonnaise

2 garlic cloves, minced

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper


Stir together all ingredients.

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