Wisconsin Tuna Cake With Lemon-Dill Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet. 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 2 tablespoons margarine |
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. In a large bowl toss together tuna, bread crumbs. onions, and pimento.
2. In a small bowl beat together egg and milk; stir in lemon peel.
3. Stir into tuna mixture; toss until moistened.
4. With lightly floured hands, shape mixture into eight 4-inch patties.
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. Place on an ovenproof platter in a 300* oven until ready to serve.
7. For sauce:
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. Note: times are approximate.
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