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Wisconsin Tuna Cakes With Lemon Dill Sauce

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  Canned tuna 12 1⁄2 Ounce, drained and finely flaked (Starkist®, 1 Can)
  Seasoned bread crumbs 3⁄4 Cup (12 tbs)
  Minced green onions 1⁄4 Cup (4 tbs)
  Chopped drained pimentos 2 Tablespoon
  Egg 1
  Low fat milk 1⁄2 Cup (8 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Marjoram/Butter 2 Tablespoon
  Lemon dill sauce 1 Tablespoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Dried dill weed 1⁄4 Teaspoon
  Hot steamed shredded zucchini 1⁄2 Cup (8 tbs)
  Hot steamed shredded carrots 1⁄2 Cup (8 tbs)
  Lemon slices 4

In large bowl, toss together tuna, bread crumbs, onions and pimentos.
In small bowl, beat together egg and milk; stir in lemon peel.
Stir into tuna mixture; toss until moistened.
With lightly floured hands, shape into eight 4-inch patties.
In large nonstick skillet, melt margarine.
Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side.
Place on ovenproof platter in 300°F oven until ready to serve.
For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill.

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Wisconsin Tuna Cakes With Lemon Dill Sauce Recipe