Wisconsin Tuna Cake With Lemon-Dill Sauce

Ingredients

• 1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked

• 3/4 cup seasoned bread crumbs
• 1/4 cup minced green onion
• 2 tablespoons chopped drained red pimientos
• 1 egg
• 1/2 cup low-fat milk
• 1/2 teaspoon grated lemon peel
• 2 tablespoons butter or margarine

Lemon Dill Sauce

• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon dill weed
• hot steamed shredded zucchini
• hot steamed shredded carrot
• lemon slice (to garnish)

Directions

1. 1

   In a large bowl toss together tuna, bread crumbs. onions, and pimento.

2. 2

   In a small bowl beat together egg and milk; stir in lemon peel.

3. 3

   Stir into tuna mixture; toss until moistened.

4. 4

   With lightly floured hands, shape mixture into eight 4-inch patties.

5. 5

   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.

6. 6

   Place on an ovenproof platter in a 300* oven until ready to serve.

7. 7

   For sauce:

8. 8

   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.

9. 9

   Note: times are approximate.