Wisconsin Tuna Cake With Lemon-Dill Sauce

READY IN: 40mins
Recipe by FLUFFSTER

From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.

Top Review by Lucky in Bayview

Really good! I only made the cakes with the sauce. I didn't have pimentos so I used capers and those worked great. The sauce really gave these a light, fresh taste. Thanks for posting the recipe.

Ingredients Nutrition

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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