Tuna balls with dill sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Drained water-packed tuna flaked |
| 3 | slices | White or ww bread, crumbled |
| 2 | eaches | Eggs, slightly beaten |
| ½ | cup | Finely chopped celery |
| 2 | tablespoons | Plus (see next line) |
| 2 | teaspoons | Margarine |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Paprika |
| ½ | cup | Finely chopped onions |
| 2 | tablespoons | Parsley flakes |
| 1 | tablespoon | Lemon juice |
| Salt and pepper to taste | ||
| ¼ | teaspoon | Salt |
| 2 | cups | Skim milk |
| 1½ | teaspoon | Dill weed |
Directions
SAUCE
Preheat oven to 350. In a large bowl, combine tuna ball ingredients, mix well and shape into 12 balls. Place in a shallow baking pan that has been sprayed with a non stick cooking spray. Bake 25 minutes.
While tuna balls are baking, prepare sauce; Melt margarine in saucepan. Stir in flour, paprika, and salt. gradually stir in milk and dill weed. Cook until thickened, stirring constantly. Spoon sauce over tuna balls to serve.
Per serving: 35g protein, 12g fat, 22g carb., 733mg sodium, 176mg chol., 344 calories.
From: Carolyn Shaw Date: 09-23-94