Wisconsin Tuna Cakes With Lemon Dill Sauce
|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|
|Low fat milk||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|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)|
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.