| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Wisconsin | Starkist® | 4 | Servings |
INGREDIENTS
| 1 | cn | (12-1/2 ounces) starkist tuna; drained and finely flaked |
| 3/4 | c | Seasoned bread crumbs |
| 1/4 | c | Minced green onions |
| 2 | tb | Chopped drained pimiento |
| 1 | Egg | |
| 1/2 | c | Low-fat milk |
| 1/2 | ts | Grated lemon peel |
| 2 | tb | Butter or margarine |
| 1/4 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 1/4 | ts | Dill weed |
| Hot steamed shredded zucchini and carrots | ||
| Lemon slices |
INSTRUCTIONS
LEMON-DILL SAUCE In a large bowl toss together tuna, bread crumbs, onions and pimiento. In a small bowl beat together egg and milk; stir in lemon peel. Stir in 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 both sides, about 3 minutes per side. Place on an ovenproof platter in a 300° F 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. Recipe by: StarKist Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998
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