1In a large bowl, mix together tuna, egg, celery, onion, breadcrumbs, mayonnaise and salt and pepper. Mix gently together until all ingredients just hold together.
2Form into 200 patties.
3In a medium bowl mix together mayonnaise and wasabi paste until well blended.
4In a large non-stick skillet, heat oil over medium heat. Sauté tuna cakes until golden brown and crisp on the outside; about 1 – ½ minutes per side.
5Place each tuna cake on a pretzel bun and top with wasabi aioli
Ingredients
28 lbs. (10– ½, 43 oz. pouches) StarKist® Chunk Light Tuna in Water