Tuna patties

6  ounces		tuna (I prefer albacore in water low sodium Starkist Tuna), drained
1		egg, I use large
1/2  cup		seasoned Gluten Free 'bread' crumbs, or your favorite GF cereal like Chex, crushed
1/3  cup		minced onion
1/4  cup		minced red bell pepper
1/4  cup		mayonnaise (Hellman's is gluten free)
2  tablespoons		chili sauce, optional
1/2  teaspoon		dried dill weed
1/4  teaspoon		salt
1  dash		Worcestershire sauce (Lea & Perrins is gluten free), optional

Tip: Click on the ingredient links to learn the nutritional information for all the Tuna patties ingredients. The serving size for any ingredient in Tuna patties may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.