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 300? 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
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (59%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 65.4mg||20 %|
|Sodium 475.6mg||16 %|
|Potassium 104.1mg||3 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 15.3g|
|Protein 5.1g||7 %|
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Calories per serving: 209
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