Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ cup | Breadcrumbs; divided |
1 can | (12 oz.) solid white or chunk light tuna, drained and flaked |
¾ cup | Shredded cheddar cheese |
¼ cup | Mayonnaise |
1 \N | Egg; lightly beaten |
⅓ cup | Bottled ranch dressing |
½ cup | Finely chopped onion |
½ cup | Finely chopped red or green bell pepper (optional) |
2 tablespoons | Vegetable oil; divided |
In large bowl, combine ½ cup breadcrumbs with remaining ingredients except oil. Shape mixture into 8 patties, coating with remaining breadcrumbs. In nonstick skillet, heat 1 TBSP. oil over medium heat; cook 4 tuna cakes about 3 minutes per side. Repeat cooking process with remaining 1 TBSP. oil and 4 tuna cakes. Makes 4 servings. Prep Time: 25 minutes Posted to EAT-L Digest by Elise Smith <epksmith@...> on Sep 19, 1997