2 six-ounce cans of troll-caught albacore, drained & flaked
½ cup finely chopped green onions
cup fresh breadcrumbs, packed down
¼ cup yellow cornmeal
8 tablespoons mayonnaise
1 large egg, beaten to blend
1½ tablespoons Dijon mustard
4 slices toasted whole wheat, rye or sourdough bread
4 small lettuce leaves
4 large slices tomato
1 tablespoon olive oil

Place albacore in large bowl; break up with a fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four ¾" thick patties. Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato. Heat oil in heavy large skillet over medium-high heat. Add albacore patties and cook until firm to touch and heated through, about 4 minutes per side. Place patties on the bread slices and serve.

Related information

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