1 cn (12-1/2 ounces) starkist
-tuna; drained and finely
-flaked
3/4 c Seasoned bread crumbs
1/4 c Minced green onions
2 tb Chopped drained pimiento
1 Egg
1/2 c Low-fat milk
1/2 ts Grated lemon peel
2 tb Butter or margarine
LEMON-DILL SAUCE
1/4 c Chicken broth
1 tb Lemon juice
1/4 ts Dill weed
Hot steamed shredded
-zucchini and carrots
Lemon slices
In a large bowl toss together tuna, bread crumbs, onions and pimiento. In a
small bowl beat together egg and milk; stir in lemon peel. Stir in tuna
mixture; toss until moistened. With lightly floured hands, shape mixture
into eight 4-inch patties.
In a large nonstick skillet melt butter. Fry patties, a few at a time,
until golden brown on both sides, about 3 minutes per side. Place on an
ovenproof platter in a 300 F oven until ready to serve.
For sauce, in a small saucepan heat broth, lemon juice and dill. For each
serving, spoon shredded carrots and zucchini onto each plate; top with 2
tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
Yields
4 Servings