It may not sound appeasing, in fact, it may sound kind of weird. Corn and Tuna fritters. But, trust me, this little appetizer will have your guests thanking you, especially on a nice spring day.
In a big bowl, mix together one can of tuna, half a can of creamed corn, one egg, salt, pepper, and 1/2 cup of flour or corn meal (depends on how you want the consistency once fried, crunchy or fluffy.) Mix well until the batter is the consistency of cake batter. Use an extra large spoon, and drop spoonfuls of batter into very very hot oil.
Fry on one side until your fritter begins to float up a bit, They will be fairly thin, like pancakes. Use a spatula to flip them and fry evenly.
Let them drain on a paper towel and cool slightly before serving on a bed of chopped lettuce or coleslaw. I topped my stack with avocado and spices. It made a good, easy lunch and will make great finger foods at our next barbecue.