Tuna Cakes

Name: Tuna Cakes
Ingredients: 2 (6 ounce) cans solid white tuna packed in water, flaked; 1 13 cups fine dry breadcrumbs; 2 large eggs, lightly beaten; 2 claussen kosher dill pickle spears, finely chopped; 1 celery rib, finely chopped; 14 cup finely chopped red onion; 14 teaspoon salt; 12 teaspoon fresh ground pepper; 2 tablespoons canola oil; 4 lettuce leaves; 2 tomatoes, sliced; dill pickle spear

12 ingredients

8 steps

Ingredients

2 (6 ounce) cans solid white tuna packed in water, flaked
1 13 cups fine dry breadcrumbs
2 large eggs, lightly beaten
2 claussen kosher dill pickle spears, finely chopped
1 celery rib, finely chopped
14 cup finely chopped red onion
14 teaspoon salt
12 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.
2

REMEMBER to drain the pickle spears real well before adding it to the tuna.
3

Shape tuna into 8 equal patties.
4

Dredge patties in remaining 1 cup of breadcrumbs.
5

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.
6

Repeat with the rest of the cakes.
7

Place tuna cakes on top of the lettuce.
8

Serve with slice tomato slices and dill spears.