1/2cup seasoned Gluten Free 'bread' crumbs, or your favorite GF cereal like Chex, crushed
1/3cup minced onion
1/4cup minced celery
1/4cup minced red bell pepper
1/4cup mayonnaise Hellman's is gluten free
2tablespoons chili sauceoptional
1/2teaspoon dried dill weed
1/8teaspoon ground black pepper
1dash hot pepper sauce, optional
1dash Worcestershire sauce Lea & Perrins is gluten free), optional
Preheat oven to 400 degrees.
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well.
Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired can be made up a day or two in advance.
Coat a cast iron skillet with cooking spray, oil or butter(just enough to coat not shallow frying); fry tuna patties for about 3 to 4 minutes per side. These are fragile, so be careful when turning them. Then I pop them into the oven for 5-10 minutes. Using a cast iron skillet makes it even easier. Serve plain or on gluten-free buns.