Tuna Cornbread Cakes with Lemon Aioli

Think crabcakes, only better (and I love crabcakes!). Serve these with a green salad and these Cajun-style sweet potatoes for a kickin' meal even the kiddos will eat.

Tuna Cornbread Cakes

1 (6oz) pkg buttermilk cornbread mix
2/3 c. milk
2 T. mayonnaise
3 green onions, thinly sliced
3 large eggs, lightly beaten
2 T. chopped fresh parsley
1 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
2 (5oz) aluminum foil pouches herb-and-garlic flavored light tuna chunks
3 T. butter
3 T. vegetable oil

1. Preheat oven to 425F. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
2. Bake at 425F for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
3. Stir together mayonnaise and next 5 ingredients in a large bowl.
4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into eight 3-inch patties.
5. Melt 3 T. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aioli.

Lemon Aioli

3/4 c. mayonnaise
2 garlic cloves, minced
1 tsp. grated lemon rind
1 T. fresh lemon juice
1/4 tsp. salt
1/4 tsp. pepper

1. Stir together all ingredients.
2. Cover and chill mixture up to three days.