Recipe information
Yield
Makes 4 Servings
Ingredients
1 12-ounce can solid white tuna packed in water, drained well
1/2 cup finely chopped green onions
1/3 cup (packed) fresh breadcrumbs
1/4 cup yellow cornmeal
8 tablespoons mayonnaise
1 large egg, beaten to blend
1 1/2 tablespoons Dijon mustard
4 slices rye, whole wheat or sourdough bread, toasted
4 small lettuce leaves
4 large slices tomato
1 tablespoon olive oil
Preparation
Step 1
Place tuna in large bowl; break up finely with fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
Step 2
Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.
Step 3
Heat oil in heavy large skillet over medium-high heat. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side. Place tuna on tomato slices and serve.
