Ingredients

　　Two 6-ounce cans solid white tuna, drained

　　1/2 cup breadcrumbs

　　2 large eggs, lightly beaten

　　1/2 cup finely chopped onion

　　1/2 cup finely chopped celery

　　1 tablespoon chopped pimento (optional)

　　1 tablespoon fresh lemon juice

　　1 1/2 teaspoons prepared horseradish

　　1 clove garlic, minced

　　1/4 teaspoon pepper

　　1 tablespoon vegetable oil

　　In a large bowl, combine the tuna, breadcrumbs, and egg, and stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, and mix again. Form the mixture into four patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. Carefully flip the patties and cook the other side for 5 minutes.

　　Paula Deen's Kitchen Classics