 Wisconsin Tuna Cakes with Lemon-Dill Sauce
Makes 4 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Wisconsin Tuna Cakes with Lemon-Dill Sauce
|
|
|
|
Ingredients
|
|
1
|
(7-ounce) STARKIST Flavor Fresh Pouch® Tuna (Albacore or Chunk Light)
|
|
3/4
|
cup seasoned bread crumbs
|
|
1/4
|
cup minced green onions
|
|
2
|
tablespoons chopped drained pimentos
|
|
1
|
egg
|
|
1/2
|
cup low-fat milk
|
|
1/2
|
teaspoon grated lemon peel
|
|
2
|
tablespoons margarine or butter
|
|
Lemon-Dill Sauce
|
|
1/4
|
cup chicken broth
|
|
1
|
tablespoon lemon juice
|
|
1/4
|
teaspoon dried dill weed
|
|
|
Hot steamed shredded zucchini and carrots
|
|
|
Lemon slices
|
|
|
|
|
|
|
|
|
|
In large bowl, toss together tuna, bread crumbs, onions and pimentos. In small bowl, beat together egg and milk; stir in lemon peel. Stir into tuna mixture; toss until moistened. With lightly floured hands, shape into eight 4-inch patties.
|
|
In large nonstick skillet, melt margarine. Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side. Place on ovenproof platter in 300°F oven until ready to serve.
|
|
For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill. Serve tuna cakes with zucchini and carrots; spoon sauce over cakes. Garnish with lemon slices.
|
|
|
|
© StarKist® Tuna
|
|
|
Nutrients per Serving
|
|
(2 patties plus 1 tablespoon sauce):)
|
|
Calories
|
278
|
|
Total Fat
|
10 g
|
|
Cholesterol
|
85 mg
|
|
Sodium
|
576 mg
|
|
|
|
|
|
Printed
from fbnr.com
|
|
