|1 can||(12-1/2 ounces) starkist tuna; drained and finely flaked|
|¾ cup||Seasoned bread crumbs|
|¼ cup||Minced green onions|
|2 tablespoons||Chopped drained pimiento|
|½ cup||Low-fat milk|
|½ teaspoon||Grated lemon peel|
|2 tablespoons||Butter or margarine|
|¼ cup||Chicken broth|
|1 tablespoon||Lemon juice|
|¼ teaspoon||Dill weed|
|Hot steamed shredded zucchini and carrots|
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 300ø 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@...> on Feb 19, 1998
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