Tuna Cornbread Cakes with Lemon Aioli

1 (6oz) package buttermilk cornbread mix

2/3 cup milk

2 Tbsp mayonnaise

3 large eggs, slightly beaten

1 tsp Old Bay seasoning

1 tsp Worcestershire sauce

2 (5 oz) foil pouches of tuna

3 Tbsp butter

3 Tbsp vegetable oil

Lemon Ailoi (recipe below)

Mix cornbread mix and milk.  Bake in lightly greased 8-in. pan at 425 for 15 minutes.  Cool.

Stir together mayonnaise, eggs, Old Bay, and Worcestershire.

Crumble cornbread to equal 2 cups.  Add cornbread and tuna to mixture.  Mix well.  Shape 8 tuna patties.

Melt 3 Tbsp butter with vegetable oil in large skillet over medium-high heat.  Add tuna patties and cook until golden brown on both sides.

Serve with Lemon Aioli (recipe below)

Lemon Ailoi

3/4 cup mayonnaise

2 garlic cloves, minced

1 tsp grated lemon rind

1 Tbsp fresh lemon juice

salt and pepper

Mix Well.

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