Servings: 4 servings
Prep Time: 10 min
Cook Time: 15 min
1/4 teaspoon pepper
1 clove garlic, minced
1 1/2 teaspoon prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon chopped pimento (optional)
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 large eggs, lightly beaten
1/2 cup breadcrumbs
2 6-ounce cans solid white tuna, drained
1 tablespoon olive oil
In a large bowl, combine the tuna, breadcrumbs, and egg, and stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic and pepper, and mix again. Form the mixture into four patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. Carefully flip the patties and cook the other side for 5 minutes. Finish baking in the oven until golden brown.
L&S, Too, Pg. 63
Recipe courtesy Paula Deen
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