| 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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