Tuna Cornbread Cakes
Tuna Cornbread Cakes might be just the Southern recipe you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 34g of fat, and a total of 471 calories. This recipe serves 4. If you have milk, buttermilk cornbread mix, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 36 minutes.
Instructions
Stir together cornbread mix and 2/3 cup milk.
Pour batter into a lightly greased 8-inch square pan.
Bake at 425 for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
Stir together mayonnaise and next 5 ingredients in a large bowl.
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 8 (3- to 3 1/2-inch) patties.
Melt 3 Tbsp. 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 Aoli.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread
Kist Tuna Creations Herb & Garlic Chunk Light Tuna.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
![Forge Cellars Classique Riesling]()
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.