How to make it

  • Mix the 1 Cup mayo, 1/4 cup pickled relish, Worcestershire,Tabasco, 1 Tbsp Horse radish lemon, Salt & black pepper to taste, Cayenne pepper to taste, Paprika to taste and diced hot chili to taste optional
  • Saute the celery in as little oil as possible on medium low with a dash of salt and pepper until they soften. Then add the garlic do not brown the garlic but allow it to get golden. Remove and allow to cool.
  • Drain as much oil from the tuna as possible.
  • In A bowl add the egg, parsley cheese and breadcrumbs. Add the tuna fish and mix well. Then add the garlic and celery and mix again. You might need a little more breadcrumbs to absorb the oil from the celery and garlic.
  • I use a metal measuring cup I find they are wider and not as deep. You can shape them by hand as well.
  • Pack the mix into a 1/4 cup measuring cup and tap out a perfectly shaped patties. For a appetizer use a smaller measuring cup.
  • On high heat the frying pan you used to saute the celery and garlic and about 1/4 inch oil or more. Fry until they get a crunchy layer on them turn over and repeat.
  • You can also make them in the oven if you want to avoid eating fried foods. Preheat the oven about 400 degrees F Spay the patties with oil and place onto a rack in a baking tray so they cook evenly all around. Bake until golden brown.

Reviews & Comments 2

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  • BuonAppetito 7 years ago
    Thank you I have corrected the error in the directions. You do drain the oil from the tuna.
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  • RetiredChampagnetime 7 years ago
    These sound very tasty! May I suggest, since you are adding the oil from the tuna (at least your instructions do not mention draining it) you drain the tuna and use that oil for sauté the celery and if any left from that use in addition to whatever olive oil is needed to fry them?? Hmmm, got to give these a try, I make patties out of everything else.... Thanks for posting this.
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