Tuna Cakes With Pickled Corn Relish
- 1 can (12 ounces) tuna, drained
- 2 slices bread (broken into pieces)
- 1 egg
- 1 tablespoon mayonnaise
- 6 dill pickle slices
- 1 teaspoon dill weed (dried or fresh)
- 1 teaspoon Old Bay seasoning
- 2 tablespoons milk
- 1 egg
- 1/2 cup flour
- Salt and pepper
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil
- Pickled Corn Relish
- 4 English muffins
Pickled Corn Relish
- 1/2 cup corn (canned or frozen)
- 12 dill pickle slices
- 2 tablespoons mayonnaise
In food processor, put tuna, bread, egg, mayonnaise, pickle slices, dill weed and Old Bay seasoning; blend to a course mixture. Form into 4 burgers. In shallow bowl, mix milk with egg. Season flour by adding salt and pepper to taste. Coat each burger with flour mixture; dip into milk mixture, then coat with bread crumbs. In large skillet over medium heat, heat oil. Add patties and brown, about 2 minutes on each side. (Or brush olive oil on a baking sheet, arrange "cakes" without touching and bake 10 to 12 minutes at 350 degrees.) Meantime, prepare pickled corn relish by adding corn, dill pickles and mayonnaise to food processor. Pulse to blend. Toast English muffins. Place cooked tuna cake on toasted muffin; top with equal amounts of relish and other muffin half.
Tip: serve as hors d'oeuvres, form into 12 small patties and serve on saltines.