Corny Tuna Cakes

• 2 slices Leftover Cornbread
• 1/4 whole Red Onion
• 1 whole Egg
• 1 can Tuna
• 1/4 teaspoons Paprika
• 3 pinches Salt And Pepper

1. Crumble one piece of cornbread (I used leftover cheese & jalapeno corn bread) in a small bowl.
2. Add diced onion and egg, and mix up until liquidy.
3. Add the can of tuna and stir.
4. Add more cornbread crumbs until it reaches a consistency where you can pick it up without having it goo through your fingers, but is still pretty moist.
5. Add salt and pepper (a LOT of salt if the cornbread isnt well salted, omit this here if you used tuna in brine) and paprika (if you use crappy store brand that has no taste, like me, use more).
6. Cover the bottom of a pan in oil, heat to medium-high.
7. Form balls/patties of tuna stuff and cover them with remaining cornbread crumbs (this will make it crispy-ish).
8. Place in hot oil and fry until cooked through.
9. This is definitely still experimental, and the next time I have leftover cornbread and a can of tuna, I will try it again.
10. Feel free to post improvements!

red onion, egg, tuna, paprika, salt

Taken from tastykitchen.com/recipes/main-courses/corny-tuna-cakes/ (may not work)