Tuna Cornbread Cakes

1 6-oz. package buttermilk cornbread mix
2/3 cup milk
2 tablespoons mayonnaise
4  green onions, thinly sliced
3  large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning
1 teaspoon  Worcestershire sauce
2 5-oz. aluminum foil pouches herb-and-garlic-flavored light tuna chunks
3 tablespoons butter
3 tablespoons vegetable oil

1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

3. Stir together mayonnaise and next 5 ingredients in a large bowl.

4. 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.

5. 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 Aioli or your favorite sauce, but they are good all by themselves!