Ingredients
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1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked
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3/4 cup seasoned bread crumbs
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2 tablespoons chopped drained red pimientos
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1/2 cup low-fat milk
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1/2 teaspoon grated lemon peel
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2 tablespoons butter or 2 tablespoons margarine
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1/4 cup chicken broth
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1 tablespoon lemon juice
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1/4 teaspoon dill weed
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hot steamed shredded carrot
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1 egg
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hot steamed shredded zucchini
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1/4 cup minced green onion
Instructions
- In a large bowl toss together tuna, bread crumbs. onions, and pimento.
- In a small bowl beat together egg and milk; stir in lemon peel.
- Stir into 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 all sides, about 3 minutes per side.
- Place on an ovenproof platter in a 300* 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.
- Note: times are approximate.