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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 15 |
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This is very easy, can be made up to 8 hours before serving. Remember, to make your own breadcrumbs and also drain the chopped pickle spears before adding them into the tuna cakes. Ingredients:
2 (6 ounce) cans solid white tuna packed in water, flaked |
1 1/3 cups fine dry breadcrumbs |
2 large eggs, lightly beaten |
2 claussen kosher dill pickle spears, finely chopped |
1 celery rib, finely chopped |
1/4 cup finely chopped red onion |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 tablespoons canola oil |
4 lettuce leaves |
2 tomatoes, sliced |
dill pickle spear |
Directions:
1. Stir together the tuna, 1/3 cup breadcrumbs and next 6 ingredients in a large bowl just until blended. REMEMBER to drain the pickle spears real well before adding it to the tuna.
2. Shape tuna into 8 equal patties.
3. Dredge patties in remaining 1 cup of breadcrumbs.
4. Heat 1 tbsp oil in a large skillet and cook 4 patties for 3 minutes on each side or until golden brown, remove from skillet. Repeat with the rest of the cakes.
5. Place tuna cakes on top of the lettuce.
6. Serve with slice tomato slices and dill spears.
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