Summer Tuna Cakes
|Canned tuna||6 1⁄2 Ounce, drained and coarsely flaked (1 Can)|
|Fresh white-bread cubes||1 1⁄2 Cup (24 tbs)|
|Grated onion||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Whole wheat bread slice/Cracked-wheat bread slices||2|
|Lettuce leaves||2 Large|
|Tomato||1 Small, sliced|
|Bread and butter pickles||1⁄4 Cup (4 tbs)|
1. Finely shred zucchini; pat dry with paper towels. In bowl, mix zucchini and next 7 ingredients. With hands, shape tuna mixture into two 3-inch round patties.
2. In 10-inch skillet over medium heat, in hot salad oil, cook patties until browned on both sides, about 8 to ,10 minutes.
3. Toast whole-wheat bread. Spread bread with some mayonnaise. Top each slice of bread with a lettuce leaf and half of tomato slices, then a tuna patty. Top each open-faced sandwich with a dollop of mayonnaise.