Wisconsin Tuna Cake with Lemon-Dill Sauce

Ready in 1h

Try this Wisconsin Tuna Cake with Lemon-Dill Sauce recipe, or contribute your own.


3/4 c Seasoned bread crumbs
2 tb Chopped drained pimiento
1/2 c Low-fat milk
1/4 ts Dill weed
1/2 ts Lemon Peel; grated
2 tb Butter or margarine
Lemon slices
1/4 c Chicken broth
1/4 c Minced green onions
1 tb Lemon juice
1 cn (12-1/2 ounces) starkist
1 Egg
Hot steamed shredded

Original recipe makes 4 Servings



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 on Feb 19, 1998

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