Ingredients:
1 (12 1/2 ounce) cans Starkist tuna, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onions
2 tablespoons chopped drained red pimientos
1 eggs
1/2 cup low-fat milk
1/2 teaspoon grated lemon peel
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon dill weed
hot steamed shredded zucchini
hot steamed shredded carrots
lemon slices ( to garnish)
Directions:
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.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.