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.
Coat a non-stick skillet with cooking spray; fry tuna patties for
about 3 to 4 minutes per side, or until cooked through. These are
fragile, so be careful when turning them.
Serve on buns with tomato slices and lettuce leaves, if desired.
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