Tuna Cornbread Cakes

Tuna Cornbread Cakes

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

Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan. Bake at 425° 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 (3- to 3 1/2-inch) 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. Serve cakes with Lemon Aïoli. Makes 4 servings

Lemon Aïoli
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 3/4 cup mayonnaise and remaining ingredients. Cover and chill mixture up to 3 days. Makes 3/4 cup