astray recipes: Wisconsin tuna cake with lemon-dill sauce

Categories: Starkist®
Yield: 4 Servings

Measure	Ingredient
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
1	Egg
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
	Lemon slices

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 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

wisconsin tuna cake with lemon-dill sauce