Tuna Cakes

Name: Tuna Cakes
Ingredients: 2 (7-oz.) foil pouches solid white tuna 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 freshly ground pepper; 2 tablespoons olive oil; Bibb lettuce leaves; Tomato slices; Dill pickle spears

12 ingredients

2 steps

Ingredients

2 (7-oz.) foil pouches solid white tuna 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 freshly ground pepper
2 tablespoons olive oil
Bibb lettuce leaves
Tomato slices
Dill pickle spears

Directions

1

Stir together tuna, 1/3 cup breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each). Dredge patties in remaining 1 cup breadcrumbs.
2

Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden. Remove from skillet. Repeat with remaining 1 Tbsp. oil and 4 patties. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices; serve with dill pickle spears.