Seafood & Fish
Deviled Tuna Cakes
With the freezer getting overcrowded, we pulled some stuff out that usually does not need to be frozen. Included in this group was a number of boxes of Jiffy corn muffin mix. The box was next to a large can of tuna and so my creative juices began to flow.
This recipe makes about 10 3" patties. Serve with tartar sauce or shrimp sauce, a garlic aioli or anything you think will go well with tuna.
The term "Deviled" in recipes first appeared in the late 1700's meaning a dish that was spicy, usually spiced with mustard or pepper
Directions
- Prepare the corn muffin mix according to package instructions.
- Once done remove from the oven and allow to cool.
- Once cool enough to handle take out of pan and crumble into a large bowl.
- Cut the tuna up into small pieces and add to the cornbread, add the Mustard, relish, minced onions, parsley, Worcestershire sauce,mayonnaise, eggs, salt& pepper stir to combine.
- Mixture should be moist, well blended and able to hold it's shape.
- Form into patties.
- In a frying pan melt the butter into the oil and cook the patties on medium heat until golden brown on both sides.