Ingredients
1
egg
2
tablespoons Dijon mustard
3/4
cup unseasoned dry bread crumbs
1/4
cup finely chopped onion
1/4
cup dill pickle relish
2
tablespoons drained chopped pimientos
1
can (12 oz.) tuna in water, drained, flaked
1/2
cup mayonnaise or salad dressing
2
teaspoons dill pickle relish
1/4
teaspoon lemon-pepper seasoning
Preparation
In medium bowl, beat egg. Add all remaining patty ingredients; mix well. Shape mixture into 4 (3/4-inch-thick) patties.
Heat 12-inch nonstick skillet over medium-high heat until hot. Add patties; cook 6 to 8 minutes or until golden brown on both sides.
In small bowl, combine all sauce ingredients; mix well. Serve tuna patties with sauce and, if desired, additional pickle relish.
