Wisconsin Tuna Cake with Lemon Dill Sauce
2 cans of tuna (5 oz each) drained or 1 pouch of tuna (5oz or 6.4 oz)
3/4 cup seasoned breadcrumbs
1/4cup diced green onions
2 tablespoons diced pimientos, drained
1 large raw egg, beaten
1/2 cup low-fat milk
1/4 tsp grated lemon peel
2 tablespoons vegetable oil
LEMON DILL SAUCE:
1/4 cup chicken broth
1 tablespoon lemon juice
1/4tsp dill weed
Combine tuna, bread crumbs, onion, pimientos, egg, milk and lemon peel. Shape tuna mixture into eight 4-inch patties. Lightly fry patties in skillet with 2 tablespoons vegetable oil until golden brown on both sides, about 3 minutes per side.
Lemon Dill Sauce: Combine broth, lemon juice and dill in a small sauce pan to heat.
Serving suggestion: serve patties over steam shredded zucchini and carrots. Garnish with lemon slice.
Nutritional Information per Serving
Total Fat: 2.5
Courtesy of: Bumble Bee.